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Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until softened, about 8 minutes. Stir in cumin; cook, stirring constantly, until fragrant, about 30 seconds.
Add turkey stock and 1 can green chiles; bring to a simmer over medium-high. Stir in tortillas; reduce heat to medium and simmer, stirring occasionally, until tortillas are very soft and beginning to break down, about 10 minutes.
Blend soup with an immersion blender or in an upright blender (take care when blending hot liquids).
Stir beans, turkey, salt, and remaining 1 can green chiles into pot; cook over medium-low, stirring occasionally, until heated through, about 5 minutes.
Remove pot from heat, and stir in heavy cream and lime juice. Serve with desired toppings.