RECIPE

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.

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