Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat.
Add the turkey and cook until browned. Transfer the turkey to a plate and set aside.
Add the remaining tablespoon olive oil to the pot. Add the onion, garlic and jalapeño. Cook for about 3 minutes until softened.
Transfer the turkey back to the pot and add the salt, pepper, coriander, cumin and red pepper, stir to combine and cook another minute.
Add the diced tomatoes and broth to the pot, stir and let simmer over medium heat uncovered for about 20 minutes until some of the liquid has cooked off and the mixture has thickened.
Add the beans, hummus and cheddar cheese and stir until incorporated and cheese has melted.
Add the cilantro and green onions last and give it one final stir.
Serve and enjoy!