red bell pepper, diced
1 tablespoon fresh thyme, minced or 1 teaspoon
1 1/2 cups
1 (12 ounce) cans
1 (14 1/2 ounce) cans
diced tomatoes, well drained
1 (14 3/4 ounce) cans
roasted chicken breast, chopped
hickory flavored barbecue sauce
fresh ground black pepper
( or to taste)
- 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.