SLOW-COOKED SOUTHWEST CHICKEN

SMOKY ROASTED CHICKEN and CORN CHOWDER

4 slices bacon, chopped
1 cup diced onion
½ cup each diced celery and diced red bell pepper
2 tsp. minced garlic
1-1/2 Tbsp. minced fresh thyme, or 1 tsp. dried
2 Tbsp. all-purpose flour
1-1/2 cups chicken broth
1 can (12-oz.) 2% evaporated milk
1 can (14.5-oz.) diced tomatoes, well drained
1 can (14.75-oz.) cream-style corn
2 cups chopped roasted chicken breast
1 Tbsp. hickory-flavored barbecue sauce
½ tsp. black pepper
¼ tsp. salt

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 softened, 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.

Yield: 6 servings.