Tortilla soup with turkey meatballs is the healthy, yet comforting meal you need on these lingering winter nights. Lots of healthy veggies combined with a spicy broth make this a seriously satisfying meal.
Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange peppers on baking sheet. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a sealed ziploc bag. Let stand 15 minutes. Scrape charred peel from peppers.
Mince jalapeños, and coarsely chop bell pepper. Set aside.
Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined.
Using a large cookie scoop, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan.
Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally.
Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.
Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with cilantro and tortilla strips.