1 chipotle chile (or a dried ancho or pasilla chile)
2 large eggs, lightly beaten
5 (1-ounce) slices diagonally cut French bread (about 1 inch thick), toasted
1 1/4 cups diced tomato
5 tablespoons sliced green onions
5 tablespoons (1 1/4 ounces) shredded Manchego cheese or reduced-fat Monterey Jack cheese
How to Make It
Heat oil in a large Dutch oven over medium heat. Add garlic; sauté 5 minutes or until golden. Remove garlic from pan. Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.
Return garlic mixture to pan, and add Chicken Stock and chile. Bring to a simmer over medium heat, and cook 10 minutes. Discard chile. Slowly pour beaten eggs into soup, stirring constantly. Immediately remove from heat. Place 1 bread slice in each of 5 soup bowls, and top each bread slice with 1/4 cup tomato and 1 tablespoon green onions. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon cheese.