This soup is simple to put together quickly. It has great flavor. Add a little heat with Asian chili garlic sauce.

  • 4 slices bacon
  • 1 large onion, finely chopped
  • 1 can (15 ounces) fat-free chicken broth
  • 1 can (12 ounces) evaporated fat-free milk
  • 1 can (15 ounces) petite diced tomatoes with peppers
  • 1 can (15 ounces) canned corn, drained
  • 1/4 teaspoon ground thyme
  • 1 teaspoon Worcestershire sauce
  • dash chili garlic sauce to taste (optional)
  • salt and pepper to taste

In a large soup pot, fry bacon until crisp. Remove from pan, crumble, and set aside. Discard bacon fat but reserve 1 tablespoon in pan. Add onions and cook until translucent. Add chicken broth and bring to a boil to deglaze the pan. Add evaporated milk, tomatoes, corn, thyme, Worcestershire sauce and half of the bacon pieces. Bring to a boil, reduce heat and simmer for 30 minutes or until flavors have blended. Add chili garlic sauce to taste. Add salt and pepper to taste. Top individual servings with remaining bacon.

Serves 4

Nutritional Information per serving:

Calories: 240

Fat, gm.: 4

Protein, gm.: 13

Carbs, gm.: 38

Cholesterol, mg.: 10

Fiber, gm.: 4.6