Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, and next 5 ingredients (raisins through green chiles) to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Preheat oven to 425°.
Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.
Spoon 1 1/4 cups soup into each of 8 bowls. Divide tortilla strips evenly among servings. Top each serving with 1 tablespoon cilantro.