Smoky Tomato and Couscous Soup

By june

Ingredients

• 1/2 cup sour cream
• 1/2 cup cilantro leaves
• 1 tbsp extra-virgin olive oil
• 1/4 large onion, finely chopped
• 1 canned chipotle chile in adobo sauce, chopped
• 1 32-oz container chicken broth
• 1 28-oz can crushed tomatoes
• 3/4 cup Israeli couscous
• 4 ozs ham, cut into 1/4-inch cubes
• salt and pepper

Preparation

Step 1

Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.
In a large saucepan, heat the olive oil over medium-high heat. Add the onion and chipotle chile and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil for 5 minutes. Add the couscous and cook until al dente, about 8 minutes. Stir in the ham; season with salt and pepper.
To serve, top the soup with cilantro sour cream and remaining 1/4 cup cilantro.