Sopa de Ajo Mexicana (Mexican Garlic Soup)

This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.

Step: 1

Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.

Step: 2

Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.

Step: 3

Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.

Step: 4

To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.

Per Serving: 184 calories; protein 6.1g; carbohydrates 29g; fat 5.4g; sodium 252.9mg.

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Some of dieters eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not careful , your salad can contain more fat and calories than the food you’re trying to replace . Use this guide to create a evening salad that keep your diet on track.