CHICKEN -MEAN GREEN CHICKEN TORTILLA STOUP

By Nana_CAM

Ingredients

• 2 * *2 tablespoons extra virgin olive oil* (EVOO)
• 12 * *12 tomatillos* (about 1 pound) - peeled, rinsed and chopped
• 1 * *1 zucchini,* chopped
• 1 * *1 large onion,* chopped
• 2 * *2 jalapeno chiles,* seeded and finely chopped
• 4 * *4 cloves garlic,* chopped
• 1 1/2 * *1 1/2 teaspoons ground cumin*
• * *Salt and freshly ground pepper*
• One * *One 12-ounce bottle Mexican beer*
• 1 * *1 quart chicken broth*
• 6 * *6 sprigs fresh thyme*
• 3/4 * *3/4 pound chicken cutlets,* sliced into 2-inch strips
• 1 * *1 8-ounce bag tortilla chips*
• 2 * *2 cups freshly grated cotija or Monterey Jack cheese*
• 1 * *1 lime,* cut into wedges
• 4 * *4 scallions,* finely chopped
• * *Cilantro,* chopped (a generous handful)

Details

Servings 4

Preparation

Step 1

In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the tomatillos, zucchini, onion, jalapenos and garlic and season with the cumin and salt and pepper. Cook until onion is softened and the tomatillos become saucelike, 7-8 minutes. Add the beer and cook over high heat until reduced by half, about 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Stir in the chicken and cook at a low boil for about 6 minutes. Discard the thyme stems (the leaves will have fallen into the stoup). Season with salt and pepper.

Crush a handful of tortilla chips into 4 bowls and sprinkle with the cheese. Ladle the chicken stoup on top. Squeeze a lime wedge into each bowl and top with scallions and cilantro.