Low-Fat Fire Roasted Tomato and ChickenSoup

Low-Fat Fire Roasted Tomato and ChickenSoup

marypiano

A quick, tasty tomato soup made with fat-free evaporated milk, canned tomatoes, and chicken; dressed up with seasonings and Parmesan Cheese, makes a great light lunch or supper.

Modified from: Low-Fat Cream of Tomato Soup

Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m/ 4 1/2 h servings
Serving size has been adjusted!
Original recipe yields 5 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. At work: Put all ingredients except chicken, evaporated milk and Parmesan cheese in a microwaveable bowl. Cook 15 minutes on high. Add the shredded chicken and the evaporated milk. Heat for 45 seconds. Ladle into bowls and sprinkle 1 Tablespoon grated Parmesan Cheese over surface of soup in each bowl. *I do not puree. It is great chunky.
  2. At home, I put all ingredients except for the chicken, evaporated milk and Parmesan cheese in crock pot, starting with the chopped onion. Cook in crockpot for four hours on low. Add shredded chicken and evaporated milk and cook an additional fifteen minutes or until re-heated. Ladle into bowls and sprinkle 1 Tablespoon grated Parmesan Cheese over surface of soup in each bowl. *I do not puree. It is great chunky. Serve.

Reviews

Read all reviews 0

Other stories that may interest you