Chicken Tomato Soup Recipe

1 Large onion, chopped
4 oz. Cream cheese (I use reduced fat)
30 oz. Can tomato sauce
4 c. milk
2 cloves garlic, chopped
3 cubes chicken bouillon
2 c. cooked diced chicken
3 tomatoes, chopped
1 T. Tabasco
1 T. basil
1 t. anise *** Key Ingredient!
2 zucchini, chopped

Sauté onion in large dutch oven until soft. Add cream cheese, stir until melted. Add all ingredients except zucchini. Simmer. Add zucchini 30 minutes before serving. Cook until zucchini is tender.

(Note - Instead of using bouillon, I often use homemade chicken broth leftover from boiling a chicken, and then just use less milk.)