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Mean Green Chicken Tortilla Stoup


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Mean Green Chicken Tortilla Stoup 0 Picture


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


Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the tomatillos, zucchini, onion, jalapeños and garlic and season with the cumin and salt and pepper. Cook until the onion is softened and the tomatillos become saucelike, 7 to 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 the scallions and cilantro.

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