Chicken & Bacon Veggie Soup

Ingredients

• 1 medium yellow squash
• 8 small celery stalks
• 1 small zucchini squash
• 8 cups water
• 10 oz cream cheese
• 12 slices bacon
• 1 medium bell pepper
• 1 medium onion
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 1/3 cup Mexican shredded cheese
• 10 oz boneless skinless cooked chicken breast

Directions

1. Place water onto boil. Add in any seasonings you desire.
2. Chop up all vegetables and add to pot. Allow to come to boil then turn down to simmer.
3. Fry bacon to crisp. Set aside to cool.
4. Chop chicken into cubes. Fry chicken until crisp and set aside. Crunch bacon into pieces.
5. Add chicken and bacon to pot. Simmer for 20 minutes.
6. Add in chicken broth and cream. Simmer for 20 minutes.
7. Serve in bowls and top with cream cheese and Mexican cheese.