Low-Fat Fire-Roasted Tomato and Chicken Soup
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.Advertisement
Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.
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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.