Ingredients Edit

  1. 1 teaspoon olive oil
  2. 1/2 cup chopped Onion
  3. 1 cup coarsely chopped cooked Turkey
  4. 1 1/2 teaspoon ground cumin
  5. 1/4 teaspoon garlic powder
  6. 1/8 teaspoonhot pepper sauce
  7. 1 (16 ounce) can navy beans, drained
  8. 1 (15 ounce) can garbanzo beans, drained
  9. 1 (15 ounce) can white whole kernel corn, drained
  10. 1 (16 ounce) can chicken broth
  11. 1 (4.5 ounce) can chopped green chiles, drained
  12. 3/4 cup quick-cooking wild rice, uncooked
  13. 7 tablespoons sour cream

Directions Edit

Heat olive oil in a Dutch oven over medium-high heat; add chopped Onion and saute 5 minutes. Stir in chopped Turkey and next 8 ingredients (Turkey through chiles). Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Stir in wild rice, and simmer 5 minutes.

Serve soup with sour cream.

Yields 7 servings.

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