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Creamy Chicken Veggie Soup
Grill Chicken and cut into bite size pieces.
Saute Onions in Butter and EVOO in a large pot until clear.
Add frozen Veggies and Milk to Onions to the pot and stir until warm.
Add Cream Cheese and stir until cheese is fully melted (I like to add mine in chunks, stirring until each chunk has melted before I add another).
Add in Creamy Corn and Chicken Bullion (I like to use the Caldo de Pollo) and stir in really well.
Bring mixture to a boil, and then back to a simmer and add in the Mozzarella Cheese.
Let the whole pot simmer for about 10 minutes and then it’s done!