Twenty Log Cabins

We’ve been calling this dish “Chicken Tortilla Soup,” but it’s missing a lot of the stuff that name would lead you to expect. We’ve had it twice since I found the recipe, and we’ll definitely have it again. Load the slow cooker with two pounds of chicken breasts, a cup of diced onions, a cup of chopped celery, four cloves of crushed garlic, a tablespoon of chopped chipotles in adobo sauce, a teaspoon of cumin, half a teaspoon of chili powder, half a teaspoon of paprika, two tablespoons of lemon juice, a tablespoon of lime juice, and a quart of chicken broth. Cover and cook on low four hours. While it’s cooking, bring an eight-ounce brick of cream cheese to room temperature. Shred the chicken meat and whisk in the cream cheese. Serve with sour cream, grated cheddar, sliced green onions, minced bell pepper and chopped avocado. You COULD also serve it with chopped cilantro, but why would you do that?