In a large stockpot, heat oil over medium-high heat. Add onions and cook until just browned, about five minutes, stirring occasionally.

Add tortillas, garlic, chili powder, and cumin. Cook one minute, stirring.

Add tomatoes, broth, two cups cilantro, jalapeño, and bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook on low for 30 minutes, uncovered.

Remove from heat and let cool, uncovered. Remove bay leaf and discard.

With an immersion blender or in a food processor, purée soup until smooth. Season with salt and pepper to taste.

Stir turkey and corn into soup. Ladle into bowls and garnish with extra cilantro.