Tomato Soup with Chicken and Gorgonzola Cheese

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.