Tomato Soup with Chicken and Gorgonzola Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Take traditional tomato soup and turn it on its head with this delicious and hearty variation, which can be on your table in less than half an hour. Ingredients:
1 teaspoon olive oil |
1 teaspoon bottled minced garlic |
1 cup sliced celery (about 2 stalks) |
1 teaspoon crushed red pepper |
3/4 pound shredded cooked chicken breast |
1 (28-ounce) can diced tomatoes, undrained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/2 cup (2 ounces) crumbled gorgonzola cheese |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add celery, pepper, and chicken; cook 6 minutes or until mixture is heated through. Add tomatoes and broth; bring to a simmer. Cook 8 minutes. Sprinkle with cheese.Tip: Gorgonzola is a type of blue cheese. You can substitute crumbled feta or goat cheese, if you prefer.
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