Sopa de Ajo

Ingredients

• 1 teaspoon olive oil
• 6 garlic cloves
• 1 tablespoon paprika
• 1/4 teaspoon ground cumin
• 6 cups Chicken Stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth
• 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

Preparation

1. 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.
2. 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.