Heat a 5-quart Dutch oven over high heat, 2 minutes. Add oil, swirl to coat pan. Add onion and salt, cook until softened, (4-5 minutes). Stir in ground turkey and garlic; cook until no longer pink (5-6 minutes), breaking up with spoon.
Stir in chipotle and cumin; cook 1-2 minutes. Add broth, corn and tomatoes. Bring to a boil; reduce heat to medium and simmer 10 minutes. Stir in cream; simmer 2-3 minutes. Serve immediately.
Serving Suggestion: Serve with tortilla chips and fresh fruit.