In a 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 alt 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 th thyme stems (the leaves will have fallen into the soup). Season with salt & pepper.
Crush a handful of tortolla chips into 4 bowls and sprinkle with the cheese. Laddle the chicken soup on top. Squeeze a lime wedge into each bowl and top with the scallions and cilantro.
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|Serving Size: 1 Serving (649g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 194 (59%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 63.8mg||20 %|
|Sodium 38985mg||1344 %|
|Potassium 810.6mg||21 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 12.1g|
|Protein 20g||29 %|
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Calories per serving: 330
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