Guatemalan Garlic Soup

Ingredients

• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 boneless, skinless chicken breasts, cut into small pieces 2 boneless, skinless chicken breasts, cut into small pieces
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 26g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden brown.
2. 2.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. 4.
   Add the chicken pieces, carrots, and potatoes to the pot. Stir in the ground cumin, dried oregano, and paprika. Season with salt and pepper to taste.
5. 5.
   Cover the pot and simmer for an additional 20 minutes or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Serve the Sopa de Ajo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Garlic — Make sure to mince the garlic finely to release its full flavor.
• Chicken — Cut the chicken into small, bite-sized pieces for even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the soup with a squeeze of fresh lime juice for a tangy twist.
• Customize the soup by adding your favorite vegetables such as corn or bell peppers.
• To make it heartier, serve the soup with a side of warm tortillas or crusty bread.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Sopa de Ajo hot in individual bowls, garnished with fresh cilantro. Accompany it with warm tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the soup just before serving. Serve it in colorful ceramic bowls to add a touch of Guatemalan flair.