Ingredients

• 4 slices bacon, chopped
• 1 cup diced onion
• 1/2 cup celery, diced
• 1/2 cup red bell pepper, diced
• 2 teaspoons garlic, minced
• 1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 1 (14 1/2 ounce) can diced tomatoes, well drained
• 1 (14 3/4 ounce) can cream-style corn
• 2 cups roasted chicken breast, chopped
• 1 tablespoon hickory flavored barbecue sauce
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt (or to taste)

Instructions

1. 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.

2. 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.

3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.