In a soup pot, melt the butter, add the onions, garlic, potatoes, celery, and carrots. Saute for about 3-5 minutes until the onions are translucent. Add the jalapeno. Sprinkle with cornstarch, salt and pepper.
Slowly add the ground turkey, breaking it up into small pieces. Add the basil, parsley and stir. (If you are using leftover cooked turkey just mince it into ¼ inch pieces and add at this step.)
When the turkey is fully cooked, add the chicken broth.
Bring to a boil and reduce heat to low.
Add half and half and stir again for another 2-3 minutes. Slowly add the cheddar cheese (about ¼ cup at a time) stirring constantly to properly integrate it into the soup mixture. Add Worcestershire sauce.
When all ingredients have been thoroughly mixed, add nutmeg.
Top with multicolored tortilla strips for a festive look.