Mexican Style Garlic Soup

This mexican style garlic soup is both filling and warming.  It can boost the immune system and burn fat! 

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Mexican Style Garlic Soup


  • 2 Tbs. Extra Virgin Olive Oil
  • 6 Cloves Garlic
  • 6 Cups Chicken Stock
  • 2 Tsp. Ground Cumin
  • 1 Cup Roasted Red Pepper Pureed
  • (About 2 Large Red Peppers)
  • 2 Eggs, Beaten
  • 1 Ripe Avocado, peeled, pitted and cubed
  • 3 oz. Mexican Queso Fresco Crumbled
  • 3 Scallions, thinly sliced
  • Sea Salt and Ground Pepper to taste


Heat the olive oil in a small sauce pan over medium low heat and add the garlic cloves to the oil cooking gently until tender and golden brown (15-20 minutes)

Remove from heat and chop.

Transfer the warm chopped garlic to a stock pot and cover with the chicken stock and heat to a simmer. Next add the ground cumin and the roasted pepper puree. To finish the soup, remove from the heat and whisk in the eggs with a spoon.

To serve, in a warm bowl add the soup and top with green onion, avocado and queso fresco. 

(You can also blend the avocado rather than add it as chunks)

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