A recipe for creamy tomato soup, developed by Rachel Ray, takes 20 minutes to make and combines chicken broth, canned crushed tomatoes, heavy cream and spices. First, cook the chicken broth and tomatoes in a saucepan until bubbly, stir in the heavy cream, and simmer until done.
Corn and bacon chowder is a comforting soup made in a Dutch oven. Cook bacon slices until crisp, crumbling the bacon when done. Cook celery and a package of corn in the bacon drippings until tender, and then combine the second package of corn in a blender with milk, adding the puree to the pan. Add in the reduced-fat cheddar cheese, and cook until the cheese is completely melted. Sprinkle each serving with crumbled bacon.
Make a quick version of gumbo by combining mild Italian sausage, vegetables and instant rice. Chicken broth provides the flavorful liquid, and the soup is done when the rice is tender. Southwestern chicken and bean soup is also easy to make, and requires two minutes of preparation time. To make this soup, combine 2 cups of shredded chicken with taco seasoning, and cook the chicken until it is lightly browned. Stir in two cans of low-fat chicken broth, white beans and salsa, and bring the mixture to a boil.