1. 1. In a large pot, sauté diced onion and chopped garlic until fragrant. Add boneless chicken and cook until browned.

2. 2. Stir in mixed vegetables, Italian seasoning, chives, and chopped parsley. Cook for a few minutes until vegetables are slightly softened.

3. 3. Pour in canned chopped tomatoes and low-fat milk. Simmer for 15-20 minutes until the flavors meld together.

4. 4. Add half & half and almonds for a creamy texture. Season with salt and pepper to taste.

5. 5. Serve the soup hot with a dollop of guacamole on top for added richness.

6. 6. Enjoy the comforting flavors of this creamy chicken and vegetable soup!