It's a Keeper: Mean Green Chicken Tortilla Stoup

This Mean Green Chicken Tortilla Stoup from the November 2006 issue of Every Day with Rachael Ray is perfect when you have been eating bad food for about a week and you decide that it's really time to clean up your act. Now, I know there are tortilla chips and cheese in this recipe, but other than that, it's all veggies and healthy yumminess. This recipe serves 4 and it was all gone by the next night (there's only two of us).

Mine ended up more soupy that stoupy, probably because a few of my tomatillos went bad, which meant I didn't have the amount called for in the recipe. It came in well under 30 minutes and it was a relaxing diversion after a busy day. Here's the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil (EVOO)
12 tomatillos (about 1 pound) - peeled, rinsed and chopped [That means you take off the papery husk, rinse off the stickiness on the outside, then chop them up.]
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 [I used good old Corona. It was tough, but I drank one while I made the recipe, too.]
1 quart chicken broth [I used chicken stock. Do you think that makes a difference?]
6 sprigs fresh thyme [No need to chop it up, you just throw it in there and then take out the stems after the leaves fall off.]
3/4 pound chicken cutlets, sliced into 2-inch strips [They call them thin-cut breast fillets at my store.]
One 8-ounce bag tortilla chips
2 cups freshly grated cotija or Monterey Jack cheese
1 lime, cut into wedges [Buy two so that you have some for your Corona!]
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. [Gotta love the chop and drop. Saves time if you just chop and drop as you go instead of chopping it all then adding them all at once. However, if you chop really slow, waiting till it's all chopped is a better idea.] 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. [Enjoy with your Mexican beer.]


  1. It looks delicious! Thanks for sharing the recipe.

  2. You are welcome, Caitlyn. I hope you give it a try!


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