1. In a two quart saucepan, heat olive oil over medium high heat until hot.
2. Working in batches, fry tortilla strips until golden brown. Drain on paper towels and reserve.
3. Add onion to the same oil and sauté until clear.
4. Add garlic and Anaheim chiles, cook until soft but not browned. Drain any excess oil from the pan.
5. Add tomato paste, diced tomatoes in juice, chicken stock and chopped cilantro if desired.
6. Simmer for 15 minutes.
7. Transfer soup to a heat-resistant blender or food processor and purée, or use an immersion blender to purée.
8. Return soup to pan and add turkey, cayenne pepper, ground cumin and chili powder. Simmer until turkey is hot, add salt and pepper to taste.
9. Ladle into soup bowls and top each serving with avocado, cheddar cheese, and reserved crispy tortilla strips.

Serving Suggestions:
Also delicious with roast chicken instead of roast turkey.
 
Beverage Pairings:
Great with a frosty margarita.
 
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.