Mean Green Chicken Tortilla Stoup

By meandmycharms9

Ingredients

• * 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)

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from rachaelraymag.com

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, 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.