In a large, wide pot, heat ¼ cup salad oil and brown turkey in batches to deep golden brown. Remove to another pot.
Heat another ¼ cup oil and brown diced onions, adding garlic about halfway through. Stir continuously.
Add the chicken broth and scrape the browned bits from the bottom of the pan. Add salsa and diced tomatoes with juice to pot.
Stir in black pepper, paprika, chili powder, and cumin to combine.
Transfer onion, garlic, and turkey back to wide pot; add beans with their liquid and green chiles. Bring to a simmer and cook for at least 90 minutes on low heat. (this is better made the day ahead and to let flavors marry overnight)
Season with salt if desired.
Serve topped with green onion, cheese, sour cream, and sliced avocado.