Saute the first 5 ingredients until nicely softened and browned.

Add the broth, beans, cumin, coriander and cream cheese and simmer on low heat for 30 minutes.

Using an immersible blender, puree approximately 1/3 of the mixture so that it gets creamy in texture

Add the chopped turkey and simmer for another 5 to 10 minutes.

Serve the chili over the cooked pasta with a squeeze of lime to taste (only if desired) and grated cheese