- 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)
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.