Label a gallon freezer bag with name, date, cook time, and note to add 4 cups broth. Add turkey, beans, corn, chiles, onion, garlic, cumin, oregano, and salt.

Press out air; seal, lay flat, and freeze up to 3 months.

Thaw completely in refrigerator; empty into a 6-quart slow cooker. Add cold broth.

Cover; cook on low 6 to 6 1/2 hours until turkey reaches 165°F and is tender.

At dinner, pull turkey into bite-size pieces with two forks. Stir and serve.