First, make broth. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, garlic, and jalapeno peppers. Sauté until softened, about 5 minutes. Add chili powder, oregano and cumin; cook one minute longer. Tear or cut corn tortillas into small pieces and add to the pot with the vegetables. Add the stock, tomatoes, lime juice, then salt and pepper to taste.
Simmer, uncovered, stirring occasionally, for 30 minutes. Strain the broth through a sieve, pressing hard against the vegetables with the back of a spoon to extract all the juices and flavor. Heat broth, if needed, before serving. Ladle the hot broth into soup bowls and garnish each serving with some turkey strips, a few slices of avocado and sprinkling of cilantro leaves. Top with a small mound of tortilla chips and serve at once.
Serves 8.
As posted by M. Ellis.