Low-Fat Fire-Roasted Tomato and Chicken Soup

3.6
6 Ratings
  • 5 3
  • 4 1
  • 3 0
  • 2 1
  • 1 1

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 marypiano

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Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Servings:
5
Yield:
5 servings
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

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.

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

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
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