Spiced Turkey & Tortilla Soup

Method

1. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until the onion is soft and translucent, about 5 to 7 minutes.
2. Add the chopped jalapeño and minced garlic and cook for 1 minute, stirring constantly.
3. Stir in the chili powder, cumin, cocoa powder, oregano, paprika, cayenne, crushed red pepper, 1/2 teaspoon salt, and a few grinds of black pepper. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes.
4. Pour in the diced tomatoes and chicken stock. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
5. While the soup simmers, heat about 1/2 inch of vegetable oil in a skillet over medium heat until shimmering. Fry the tortilla strips in batches for about 3 minutes, until crispy and golden. Transfer to a paper towel-lined plate and immediately sprinkle with a little salt and squeeze with lime juice.
6. After the soup has simmered, gently stir in the fresh corn kernels. Cook for 1-2 minutes just to warm through.
7. Ladle the soup into bowls and serve with the crispy tortilla strips, extra lime wedges, and any desired toppings like diced avocado, sour cream, fresh cilantro, or shredded Monterey Jack or crumbled queso fresco.