Low-Fat Fire-Roasted Tomato and Chicken Soup

A quick, tasty tomato soup, made with fat-free evaporated milk, canned tomatoes, and chicken, is dressed up with seasonings and Parmesan Cheese making a great light lunch or supper. A very useable, easy, delicious treat!

• Preparation Time: 10 mins
• Cooking Time: 16 mins
• Total Time: 26 mins
• Calories: 182 Calories

Ingredients

• 2 teaspoons salt
• ⅛ teaspoon ground cloves
• ½ teaspoon ground black pepper
• 1 small onion, chopped
• 5 tablespoons grated Parmesan cheese
• ⅛ teaspoon ground ginger
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
• 1 (12 fluid ounce) can fat-free evaporated milk
• 1 cooked chicken breast, shredded
• 1 ½ tablespoons sucralose sugar substitute (such as Splenda®) (Optional)

Recipe Instructions

Step 1

Combine tomatoes, onion, sugar substitute, salt, cloves, ginger, and black pepper in a microwave-safe bowl; cook in microwave on high for 15 minutes. Add evaporated milk and chicken to tomato mixture; cook in microwave until warmed, about 45 seconds.

Step 2

Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.