Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1999

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Recipe Summary

Yield:
7 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

260 calories; calories from fat 15%; fat 4.3g; saturated fat 1.6g; mono fat 1.4g; poly fat 0.8g; protein 16g; carbohydrates 37.5g; fiber 5.2g; cholesterol 22mg; iron 2.5mg; sodium 547mg; calcium 61mg.
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