Heat the oil in a large pot over medium heat, add the onions and cook for 3-4 minutes or until they become translucent. Stir frequently.

Add the garlic to the pot and cook for 1 minute, stirring frequently.

Next, raise the heat to medium-high and immediately add the ground turkey.

Sprinkle the turkey with the prepared seasoning mix (the chili powder, salt, cumin, black pepper and crushed red pepper (if using). Stir well to combine.

Cook the turkey for approximately 5-7 minutes until browned, stir occasionally and break up any large pieces with a wooden spoon or spatula.

Add the chopped tomatoes and chicken broth to the pot, stir. Raise the heat to high, bring to a boil, lower heat to medium-low, cover and simmer for 15-20 minutes, stirring occasionally.

While the soup simmers, cook the corn just enough to defrost. Follow the instructions on the package but cook it only for half of the recommended time.

Add the corn to the pot, raise the heat to medium and stir. Cook the soup uncovered for another 10-15 minutes to let it thicken a bit and allow the flavors to come together. Stir occasionally.

Taste the tortilla soup and add salt if needed. As a reference we did not add extra salt to ours. Before adding extra salt taste the soup with a tortilla chip, keep in mind that they’re usually salty.

Serve the soup into individual bowls, garnish with chopped cilantro and add the corn tortilla chips right before serving. Include a few lime wedges on the side, if desired.