Mean Green Chicken Tortilla Soup

{"handle":"mean-green-chicken-tortilla-stoup","title":"Mean Green Chicken Tortilla Stoup","seoTitle":"Mean Green Chicken Tortilla Stoup","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
• 1 1/2 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
• One 8 ounce bag tortilla chips (8 ounces)
• 2 cups freshly grated cotija or Monterey Jack cheese
• 1 lime, cut into wedges
• 4 scallions, finely chopped
• Cilantro, chopped (a generous handful)

","preparation":"

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, 7-8 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.

","tags":"30 Minute Meals,boil,brunch,dinner,lunch,Mexican,poultry,rice, grains and breads,sauté,simmer,soups and stoups,stoups,vegetables","publishDate":"2008-03-18T07:00:00Z","status":"Pending","author":"rachael-ray"}