Heat a pot on medium heat. Once hot, add in the oil. Saute the onion and garlic until soft, crumble in the turkey, and brown while breaking up into smaller pieces until no longer pink. Stir in the cumin, oregano, chili powder, and flour. Season with salt and pepper.
Stir in the chicken broth, rice, beans, and corn. Cover with a lid and bring to a simmer until the rice is tender.
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 in the cilantro.
Top the soup with tortilla strips, cilantro and jalapeno (if using).