Ingredients
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4 slices bacon, chopped
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1 cup diced onion
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1/2 cup celery, diced
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1/2 cup red bell pepper, diced
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2 teaspoons garlic, minced
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1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
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2 tablespoons all-purpose flour
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1 1/2 cups chicken broth
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1 (12 ounce) can evaporated milk
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1 (14 1/2 ounce) can diced tomatoes, well drained
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1 (14 3/4 ounce) can cream-style corn
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2 cups roasted chicken breast, chopped
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1 tablespoon hickory flavored barbecue sauce
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon salt (or to taste)
Instructions
- Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
- Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
- Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.