Sopa de Ajo

Ingredients

• 5 ounce diagonally bread french toasted cut ()
• 48 ounce chicken stock see fat-free canned
• 1  chipotle chile dried (or a ancho or pasilla chile)
• 2 large eggs lightly beaten
• 6  garlic cloves 
• 5 tablespoons green onions sliced
• 0.3 teaspoon ground cumin 
• 1.3 ounces monterrey jack cheese shredded reduced-fat
• 1 teaspoon olive oil 
• 1 tablespoon paprika 
• 1.3 cups tomatoes diced

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add garlic; saut 5 minutes or until golden.
3. Remove garlic from pan.
4. Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.
5. 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.
6. 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.