Low-Fat Fire-Roasted Tomato and Chicken Soup recipe

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2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 small onion, chopped
1 ½ tablespoons sucralose sugar substitute (such as Splenda®)
2 teaspoons salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
½ teaspoon ground black pepper
1 (12 fluid ounce) can fat-free evaporated milk
1 cooked chicken breast, shredded
5 tablespoons grated Parmesan cheese

Nutrition Info

182.4 calories
carbohydrate: 22.6 g
cholesterol: 21.5 mg
fat: 3 g
fiber: 1.7 g
protein: 13.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1540.9 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -


  1. 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.

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

Recipe Yield

5 servings

Recipe Note

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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