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 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.