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Low-Fat Fire-Roasted Tomato and Chicken Soup Recipe

Recipe by: marypiano

"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!"

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook16 m
Ready In26 m

1Combine 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.
2Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.

Footnotes

Cook's Notes:
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.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients