Mean Green Chicken Tortilla Stoup Rachael Ray   From Every Day with Rachael Ray November 2006 FOUR SERVINGS 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 2 cups freshly grated cotija or Monterey Jack cheese 1 lime, cut into wedges 4 scallions, finely chopped Cilantro, chopped (a generous handful) 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. 2. 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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