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!

INGRIDIENT

2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained

1 small onion, chopped

1 ½ tablespoons sucralose sugar substitute (such as Splenda®) (Optional)

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 182 calories; protein 13.9g; carbohydrates 22.6g; fat 3g; cholesterol 21.5mg; sodium 1540.9mg.

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