Chicken & Bacon Veggie Soup

Ingredients

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

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.