Preheat oven to 350°.
Spread tortilla strips on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes or until golden, stirring after 10 minutes. Set aside.
Heat oil in a Dutch oven over mediumhigh heat. Add onion and garlic; cook, stirring constantly, 2 minutes. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes.
Add turkey, corn, and chiles to pan; bring to a boil. Reduce heat, and simmer 15 minutes.
Ladle soup into individual bowls, and top with tortilla strips and cilantro.