Smoky Tomato and Couscous Soup

• 12 cup sour cream
• 12 cup cilantro leaf
• 1 tablespoon extra-virgin olive oil
• 14 large onion, finely chopped
• 1 canned chipotle chile in adobo, chopped
• 1 (32 ounce) container chicken broth
• 1 (28 ounce) can crushed tomatoes
• 34 cup israeli couscous
• 4 ounces ham, cut into 1/4-inch cubes
• salt, to taste
• pepper, to taste

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.
3. Add the onion and chipotle chile and cook until softened, about 5 minutes.
4. Add the chicken broth and tomatoes and bring to a boil for 5 minutes.
5. Add the couscous and cook until al dente, about 8 minutes.
6. Stir in the ham; season with salt and pepper.
7. To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro.

sour cream, cilantro leaf, extravirgin olive oil, onion, chipotle chile, chicken broth, tomatoes, couscous, ham, salt, pepper

Taken from www.food.com/recipe/smoky-tomato-and-couscous-soup-497328 (may not work)