Heat 2/3 of the oil in a pot over medium heat.
Add onion, celery, carrots, bell pepper, garlic, turkey, and cook until the vegetables soften and the turkey browns, about 5-6 minutes.
Stir in the diced tomatoes, tomato paste, chicken broth, beans, cumin, oregano, and chili powder. Cover with a lid and bring to a simmer for 20 minutes.
In the meantime preheat the oven broiler over low heat. Drizzle the remaining oil over the tortilla strips. Season well with salt and pepper and toss together. Spread out on a foil-lined baking sheet and place under the broiler mixing around every couple minutes until they are crispy and golden brown. Then set aside.
Taste and adjust the seasoning of the soup as needed. Remove from the heat, stir the cheese and cilantro into the soup.
Top the soup with tortilla strips, cilantro and jalapeno (if using).