Sauté onion, celery, mushroom and garlic in oil in large saucepan until tender, about 5 minutes.
Push vegetables to edge of pan. Add turkey, breaking up; cook, stirring, until no longer pink, about 6 minutes. Stir in beans, corn, chilies, cumin, oregano, salt and hot-pepper sauce. Simmer, covered, 10 minutes.
Stir in sour cream; gently heat through. Do not let boil. Sprinkle servings with cheese and cilantro.