Mean Green Chicken Tortilla Stoup

From: Every Day with Rachael Ray November 2006


2 Tbsp extra-virgin olive oil (EVOO)
12 tomatillos (about 1 pound) peeled, rinsed and chopped
1 zucchini, chopped
1 large onion, chopped
2 jalapeno chiles, seeded and finely chopped
4 cloves garlic, chopped
1 ½ tsp ground cumin
Salt and freshly ground black pepper
12oz bottle Mexican beer
1 quart chicken broth
6 sprigs fresh thyme
¾ pound chicken cutlets, sliced into 2” strips
8oz bag tortilla chips
2 C grated cotija or Monterey Jack cheese
1 lime, cut in wedges
4 scallions, finely chopped
Cilantro, chopped

In a large soup pot, heat the EVOO over medium-high heat. Add the tomatillos, zucchini, onion, jalapenos and garlic and season with the cumin and salt and pepper. Cook until the 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. 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.