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.