Heat oil in a large pot over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender. Add jalapeños and cook a few minutes more. Add garlic and dried chiles and season again with salt and pepper. Cook a couple minutes then add tomatoes.

Add broth and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour. Add masa marina and puree with a stick blender until smooth or transfer to a blender and puree.

If you put the soup in the blender, return to the pot, add turkey and bring back to a simmer. Taste and add more salt if needed.

Heat oil in a large frying pan over medium heat. Once shimmering add tortilla strips (you may have to do this in 2 batches so you don't overcrowd the pan).

Fry, stirring occasionally, until crisp and light brown, about 3-4 minutes. Remove to a paper towel-lined plate and season with salt.

Ladle soup into bowls and garnish with tortillas strips, avocado, radish, and jalapeños.