Mexican Turkey-and-Bean Soup

Ingredients

• 15 ounce chickpeas low-sodium drained canned (garbanzo beans)
• 4.5 ounce chiles green drained chopped canned
• 16 ounce navy beans drained canned
• 15 ounce whole-kernel corn white drained canned
• 16 ounce less-sodium chicken broth fat-free canned
• 0.3 teaspoon garlic powder 
• 1.5 teaspoons ground cumin 
• 7 tablespoons cup heavy whipping cream sour low-fat
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 0.1 teaspoon pepper sauce hot
• 0.8 cup quick-cooking rice wild uncooked
• 1 cup turkey cooked coarsely chopped

Equipment

• dutch oven

Directions

1. 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.
2. Serve soup with the sour cream.