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This recipe for INDIAN SUMMER SOUP is from D.C.A.A.A. Decatur Tx. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 medium onion
1 can green chiles, chopped
1 pound chicken breast, grilled and diced (I buy the Louis Rich "Carving Board" Meats, pre-cooked ( 16 oz. Pkg.)
2 tbsp. margarine
3 cloves garlic, minced
2 cups sliced mushrooms
1 can whole kernel corn
1 pound Velveeta cheese, med. cubed
4 cups water
4 tbsp. cornstarch

Dice onion into 1/4 inch pieces. Grill onion and green chiles until tender.
In heavy aluminum pot or soup pot., sauté garlic and mushrooms
in margarine for 5 minutes over minutes heat.
Add grilled ingredients, chicken,corn (juice and all) and 2 cups of water.
Simmer for 5 minutes. Add Velveeta in small pieces.
Simmer until cheese is melted (about 5 minutes).

In separate bowl, combine cornstarch with remaining 2 cups water, mixing well.
Add this mixture to soup all at ones and stir constantly until thickened.

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