Smoky Tomato and Couscous Soup

1. 1

   Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth, refrigerate.

2. 2

   In a large saucepan, heat the olive oil over medium-high heat.

3. 3

   Add the onion and chipotle chile and cook until softened, about 5 minutes.

4. 4

   Add the chicken broth and tomatoes and bring to a boil for 5 minutes.

5. 5

   Add the couscous and cook until al dente, about 8 minutes.

6. 6

   Stir in the ham; season with salt and pepper.

7. 7

   To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.