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!
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Recipe Summary
Ingredients
5
Original recipe yields 5 servings
Directions
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.
Nutrition Facts
Per Serving:
182 calories; protein 13.9g; carbohydrates 22.6g; fat 3g; cholesterol 21.5mg; sodium 1540.9mg.
Full Nutrition
