Chicken Enchilada Soup (Chili's style)

I know this isn't a secret family recipe, but it's one of my favorites. Mom got me a "Top Secret Restaurant Recipes" book for Christmas and this is where I got it from. Tastes just like the real deal!!

1 TB vegetable oil
1 lb. chicken breast
½ cup diced yellow onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (a corn flour in the mexican food aisle)
3 cups water
1 cup enchilada sauce
1 16-ounce box Velveeta cheese, diced
1 tsp salt
1 tsp chili powder
½ tsp ground cumin

Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa or pico de gallo

Add oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onion and garlic to the pot and sauté over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 minutes or until thick. Serve soup in cups or bowls and garnish with cheese, tortilla chips, and a spoonful of salsa or pico de gallo. Serves 12.

Easter Treats

1 cup chocolate chips
1 cup butterscotch chips
2 T creamy peanut butter
4 cups chow mein noodles (we added a little extra)
cooking spray

Melt chips together (stove or microwave) and add peanut butter. Continue to stir until creamy. Add chow mein noodles stirring until completely coated. Spray muffin tins. Spoon generous amount of mixture into each cup creating a well in the center as you go. Immediately place jelly beans, M&M's or other candy in well. Chill in refrigerator for at least 1 hour or until chocolate has hardened. Remove from tins and serve (the nests pop out really easy if you get a knife or something to loosen one part of the curve).