- 2 tablespoons extra-virgin olive oil (EVOO)
- 12 tomatillos, peeled, rinsed and chopped
- 1 zucchini, chopped
- 1 large onion, chopped
- 2 jalapeno chiles, seeded and finely chopped
- 4 cloves garlic, chopped
- 1 1/2 teaspoons ground cumin
- Salt and freshly ground pepper
- 1 (12 fluid ounce) can Mexican beer
- 1 quart chicken broth
- 6 sprigs fresh thyme
- 3/4 pound chicken cutlets, sliced into 2-inch strips
- 1 (8 ounce) package 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)
- In a large soup pot, heat the EVOO, 2 turns of the pan, 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 sauce-like, 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.
- 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.