Chicken Recipe ⇉ 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!

Recipe by:
Calories:182.4
Low-Fat Fire-Roasted Tomato and Chicken Soup
Prep:10m
Cook:16m
Ready in:26m
Serving:5 servings

Ingredients

  • 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
  • 1 small onion, chopped
  • 1 ½ tablespoons sucralose sugar substitute (such as Splenda®)
  • 2 teaspoons salt
  • ⅓ teaspoon ground cloves
  • ⅓ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • 1 (12 fluid ounce) can fat-free evaporated milk
  • 1 cooked chicken breast, shredded
  • 5 tablespoons grated Parmesan cheese

Cooking Directions

  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.
  2. Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.
This can be modified to meet any cook's needs. It can be cooked on stove top, the microwave, or a slow cooker; For the slow cooker, I put all ingredients except for the chicken, evaporated milk, and Parmesan cheese in the slow cooker, starting with the chopped onion. Cook for 4 hours on Low. Add shredded chicken and evaporated milk and cook an additional 15 minutes or until re-heated. Ladle into bowls and sprinkle 1 tablespoon grated Parmesan Cheese over surface of soup in each bowl.

Nutrition Facts

  • calories182.4
  • carbohydrateContent22.6 g
  • cholesterolContent21.5 mg
  • fatContent3 g
  • fiberContent1.7 g
  • proteinContent13.9 g
  • saturatedFatContent1.4 g
  • sodiumContent1540.9 mg
  • sugarContent16.2 g
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