7 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
1 teaspoon olive oil
1/2 cup chopped onion
1 cup coarsely chopped cooked turkey
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1 (16-ounce) can navy beans, drained
1 (15-ounce) can low-sodium chickpeas (garbanzo beans), drained
1 (15-ounce) can white whole-kernel corn, drained
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped green chiles, drained
3/4 cup quick-cooking wild rice, uncooked
7 tablespoons low-fat sour cream
How to Make It
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 the sour cream.
This is a good base soup recipe for someone who is looking to add their own flavor profile to it, but made as is it is very bland and lacking. Also there was way too little liquid for the ingredients, so it was more the consistency of risotto than soup. Could have used at least double the amount of hot sauce, it was undetectable. Also needs more salt, although I understand the reasoning for not adding additional since there were so many canned ingredients (that weren't rinsed before adding). If you're looking for a good use of leftover turkey, skip this and try instead White Bean and Turkey Chili, or Turkey Noodle Soup.
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