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.
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
How to Make It
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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