Prepare the ingredients: dice the onion, cut bell pepper into small cubes, finely chop garlic.
Heat olive oil in a large pot over medium heat. When hot add the onion and bell pepper, cook for about 5 minutes, stirring from time to time, until the onion is soft and translucent.
Add garlic, chili powder, oregano, paprika, cumin, and cayenne pepper. Cook for 30 seconds.
Add the flour, cook for 1 minute.
Add turkey broth, corn with the liquid from the can, beans with the liquid from the can, and crushed tomatoes. Bring to a boil then simmer over low heat for 15 minutes.
Add turkey to the pot and cook for 1-2 minutes, until warmed through.
Take the pot off the heat, season the soup with lime juice, salt, and pepper to taste.
Assemble the soup: ladle soup into bowls, stir in some chopped cilantro. Top with tortilla strips, chopped avocado, shredded cheese, and a dollop of sour cream.