How to Make It
Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; sauté 3 minutes or until vegetables are crisp-tender.
Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 minutes or until soup is slightly thickened.
Ladle soup into individual bowls; dollop each serving evenly with sour cream, and sprinkle with cilantro.
Cooking Light Superfast Suppers