Low-Fat Fire-Roasted Tomato and Chicken Soup

Ingredients

• 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

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.

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