Servings per Recipe
8.00
Nutrition Facts
Calories
: 70
Fat
: 1.5
g
Fiber
: 2
g
Protein
: 6
g
Sodium
: 380
mg
Total Carbohydrates
: 10
g
Ingredients
8 cup low sodium chicken or vegetable broth
1 can (6 ounces) tomato paste, unsalted
1 can (14.5 ounces) diced tomatoes, lower sodium
1 tablespoon cilantro, dried
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon red pepper flakes
Preparation
Wash hands with soap and water.
Add broth to soup pot. Add tomato paste, diced tomatoes, and spices. Mix together.
Cook soup at a simmer on low-medium heat for 10 minutes to allow flavors to blend well.
Serve with sandwiches or salad.
Note
Makes 8, 1 cup servings. Instructions for making own broth: Place chicken carcass, vegetable pieces (such as sliced carrots, celery, onions, and bell peppers), and 2 qts water in a pot. Cook on low for 8 hours. Strain.