1 cup onion, chopped
1 cup celery, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
1/2 cup brown rice*
8 cups chicken or turkey broth
1 can (28-oz) diced tomatoes with juice
1 can (4.5-oz) diced green chiles
1/2 cup freshly squeezed lime juice
2 cups cooked turkey, chopped
1/4 cup chopped fresh cilantro
Salt and pepper to taste


Heat a large stockpot over medium-high heat.
Add olive oil, onions, celery, and garlic and saut? until vegetables are tender, about five minutes.

Add rice and saut? until golden, about five minutes. Add broth, tomatoes and their juice, and green chiles. Add lime juice and bring the soup to a boil.

Cover and reduce heat to medium-low. Simmer for 25-30 minutes, until rice is cooked through.

Stir in turkey and cilantro.

Salt and pepper to taste.

Simmer soup about five minutes, until turkey is heated through.

Serve.

* if you have leftover cooked brown rice this a great use for it and the soup will go together in just minutes then. I often freeze leftover rice in portion sizes. Very handy to have in the freezer.