- 4
- 10 mins
- 30 mins
0/5
(0 Votes)
Ingredients
- 1/2 cup sour cream
- 1/2 cup cilantro leaves
- 1 tablespoon extra-virgin olive oil
- 1/4 large onion, finely chopped
- 1 canned chipotle chile in adobo sauce, chopped
- One 32-ounce container chicken broth
- One 28-ounce can crushed tomatoes
- 3/4 cup israeli couscous
- 4 ounces ham, cut into 1/4-inch cubes
- Salt and pepper
Preparation
Step 1
1.Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.
2.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.
3.To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro.
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