- 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
- 1 small onion, chopped
- 1 1/2 tablespoons sucralose sugar substitute (such as Splenda®) (optional)
- 2 teaspoons salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1 (12 fluid ounce) can fat-free evaporated milk
- 1 cooked chicken breast, shredded
- 5 tablespoons grated Parmesan cheese
- 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.
- Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.
04/13/2018
recipepes.com
Low-Fat Fire-Roasted Tomato and Chicken Soup, recipe
PT15M
PT1H
5
455 calories
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