Southwestern Turkey Soup
1 teaspoon olive oil
1/2 cup chopped onion
1 cup coarsely chopped cooked turkey
1 1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon 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 cup quick-cooking wild rice, uncooked
7 tablespoons sour cream
Heat olive oil in a Dutch oven over medium-high heat; add chopped onion and sauté for 5 minutes.
Stir in chopped turkey and next 8 ingredients (turkey through chiles). Bring to a boil; cover, reduce heat, and simmer for 15 minutes.
Stir in wild rice, and simmer for 5 minutes.
Serve soup with sour cream.
Yield: 7 servings
Southwestern Soup Recipes
Mexican Soup Recipes
Southwestern Recipes Index