Name: Low-Fat Fire-Roasted Tomato and Chicken Soup recipe
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;⅛ teaspoon ground cloves;⅛ 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

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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 ⅛ teaspoon ground cloves ⅛ 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

Nutrition Info

182.4 calories carbohydrate: 22.6 g cholesterol: 21.5 mg fat: 3 g fiber: 1.7 g protein: 13.9 g saturatedFat: 1.4 g servingSize: - sodium: 1540.9 mg sugar: 16.2 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

5 servings

Recipe Note

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!

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