Tomato Soup with Chicken and Gorgonzola Cheese

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.

Yield: 4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 30%
  • Fat: 8.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 32.3g
  • Carbohydrate: 11.8g
  • Fiber: 4.2g
  • Cholesterol: 85mg
  • Iron: 1.8mg
  • Sodium: 699mg
  • Calcium: 140mg

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

Preparation

  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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