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Ingredients1 h 20 m servings 547
Original recipe yields 8 servings
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; chop and set aside.
- At the same time, melt butter in a large pot over medium heat. Saute potatoes, carrots, celery, onion, and garlic in the hot butter for about 8 minutes. Mix in flour and cook and stir for 30 seconds. Add chicken broth, tomatoes, salt, granulated garlic, onion powder, red pepper flakes, and black pepper. Bring to a boil.
- Reduce heat and let simmer for 3 to 5 minutes. Add heavy cream and milk. Return to a simmer and cook until vegetables are tender, 12 to 15 minutes. Stir in Cheddar cheese until it melts, about 5 minutes. Add chicken, bacon, and barbeque sauce to heat through, about 5 minutes. Stir to combine and serve.
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Per Serving: 547 calories; 29.8 48.3 21.7 114 1618 Full nutrition