Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the diced onion and bell pepper. Cook, stirring occasionally, for 5-6 minutes until the vegetables are softened.

Add the minced garlic and jalapeno, cooking for another 30 seconds until fragrant.

Add ground cumin, chili powder, and dried oregano directly to the pot with the sautéed vegetables. Stir to combine and cook for about 1 minute until you can smell the spices toasting in the oil.

Pour in the low-sodium chicken broth and the can of fire-roasted diced tomatoes. Stir everything together and bring to a boil over high heat.

Once boiling, reduce the heat to low and let it simmer for 15 minutes.

Carefully stir in the shredded turkey, drained black beans, and frozen corn. Let the soup simmer for another 8-10 minutes, just until everything is heated through and the corn is cooked.

Stir in the kosher salt and juice from the lime. Always taste and adjust the seasoning as needed.

Ladle the soup into bowls and top generously with tortilla strips, diced avocado, shredded Monterey Jack cheese, a dollop of sour cream, and chopped cilantro.

Serve with lime wedges on the side for an extra burst of freshness.