In a 4- to 5-quart Dutch oven, cook turkey or chicken, half at a time, in hot oil until brown, adding onion and garlic with the last half of the turkey.
Stir in the water, broth, wild rice, undrained chile peppers, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until wild rice is tender. Stir in corn and beans. Heat through. Season to taste with several dashes of bottled hot pepper sauce.
To serve, ladle into soup bowls. Serve with cheese and sour cream. If desired, garnish with parsley. Makes 6 to 8 servings.