This healthy tortilla soup is made with ground turkey, fire roasted tomatoes, and corn for extra flavor! And we can't forget the crispy tortilla strips!
Heat a large dutch oven or soup pot to medium-high heat and add the olive oil. Once hot, add the onion, garlic, and red bell pepper and sauté for 3-4 minutes or until they've softened a bit and have become translucent.
Add the turkey, chili powder, cumin, smoked paprika, salt, and pepper and cook for 5-6 minutes or until turkey is cooked through.
Add the corn, tomatoes, and chicken broth and bring to a boil. Once boiling, reduce to medium and simmer for 20 minutes.
While soup is simmering, make the tortilla strips. Heat oil in a medium saucepan until shimmering and hot. Fry tortilla strips in batches, about 30 seconds to 1 minute per batch or until golden and crispy. Drain on paper towels. While they're still hot, season the strips with a pinch of salt, cumin, and chili powder.
To serve soup, place a handful of tortilla strips in the bottom of the bowl, then ladle the soup over them. Top with a dollop of sour cream, avocado, cilantro, jalapenõ slices, extra tortilla strips, and a squeeze of lime.