Low-Fat Fire-Roasted Tomato And Chicken Soup - cooking recipe

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(R)) (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

Preparation

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.