Heat the oil in a large stock pot or Dutch oven over medium-high heat. Add the onion and jalapeño. Sprinkle with a pinch of salt and cook, stirring occasionally for 5 minutes or until the onions soften. Add the garlic, cumin, oregano, and coriander. Cook, stirring, for another 30 seconds. Add the canned diced tomatoes and green chilies, raise the heat to high, and scrape off any brown bits at the bottom of the pot. Add the chicken broth, bring to a boil, cover, reduce heat, and simmer for 10 minutes.

Crush enough of the tortilla chips to make 1½ cups. Add to the soup along with the turkey. Simmer uncovered for 5 minutes or until the tortilla chips are softened and thicken the soup slightly and the turkey is hot. Stir in the lime juice and cilantro, taste and season with more salt and pepper if needed.

Serve the soup garnished with more tortilla chips, cilantro leaves, avocado slices, and lime wedges.