Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeño and sauté for until the onion is translucent and the jalapeño softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast. Add the fire roasted tomatoes and the turkey stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add the black beans, corn and shredded turkey and let them come to temperature before serving.
Serve the soup into bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired. Serve immediately.