- 2 tsp olive oil
- 1 large onion finely chopped
- 1 large stalk celery, halved lengthwise, then sliced
- 2 medium carrots, sliced
- 2 tsp salt-free seasoning
- 1 tsp pepper
- 4 cups fat-free, low-sodium chicken broth
- 1 14.5 ounce can low sodium crushed tomatoes
- 1/2 cup uncooked long grain rice
- 2 cups cooked white-meat turkey, torn into chunks
- 3 green onions, diced
- 1/2 cup whole grain tortilla chips, crushed
Heat oil on medium heat in a Dutch oven or soup pot. Add onions, celery, and carrots and sauté until onions are softened. Stir in seasoning and cook for 1 minute until fragrant. Add broth and crushed tomatoes, followed by rice. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until rice is tender. Stir in turkey and cook for 2 minutes more, until turkey is hot. Top each serving with some of the green onions and tortilla chips.
Sponsor: Intermountain Medical Center Heart Institute
