Easy One Pot Reuben Sandwiches

1 can (14 oz) chicken broth
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1/2 small red bell pepper, finely chopped
1/2 Tbsp cornstarch
2 cups evaporated milk (may substitute half and half)
1 Tbsp Thousand Island Dressing
1 to 2 cups shredded corned beef
1 cup good quality sauerkraut
1 cup finely shredded Swiss cheese
salt and black pepper to taste

In a large pot, add the broth, celery, onion, and red bell pepper and bring to a boil, turn heat to low and simmer, covered, just until the veggies are soft.

Put the cornstarch, evaporated milk, and Thousand Island Dressing in a small bowl and whisk until blended.
Uncover pot and slowly whisk cornstarch mixture into the soup. Simmer uncovered, stirring often, until the soup thickens, about 3 to 5 minutes.

Add the corned beef and sauerkraut to soup, stir to blend. Continue to cook on low heat, stirring often, just until the soup gets hot again, then add the Swiss cheese and stir just until the cheese melts; remove from heat. Taste and season as needed.

Serve hot with dark rye bread alongside to mimic a Reuben sandwich. Will serve 4 to 6.