Tomato Soup with Chicken and Gorgonzola Cheese

Tomato Soup with Chicken and Gorgonzola Cheese
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  • 1 cup sliced celery (about 2 stalks)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • ¾ pound shredded cooked chicken breast
  • ½ cup (2 ounces) crumbled Gorgonzola cheese
  • + 1 more ingredients
    • 1 teaspoon bottled minced garlic

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 che...

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