Recipes from Mexico :: Mexican Soups and Stews
1 tsp. olive oil
1/2 c. chopped onion
1 c. coarsely chopped cooked turkey
1 1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/8 tsp. hot pepper sauce
1 (16 ounce) can navy beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can white whole kernel corn, drained
1 (16 ounce) can chicken broth
1 (4.5 ounce) can chopped green chiles, drained
3/4 c. quick-cooking wild rice, uncooked
7 Tbsp. sour cream
Heat olive oil in a Dutch oven over med.-high heat; add chopped onion and saute 5 mins. Stir in chopped turkey and next 8 ingredients (turkey through chiles). Let it come to a boil; cover, reduce heat, and simmer 15 mins.
Stir in wild rice, and simmer 5 mins.
Serve soup with sour cream.
Yields 7 servings.
