Mexican Black Bean Soup

• 1/4 cup Kraft Italian Zesty Lime Dressing
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 3 cups 25%-less-sodium chicken broth
• 1/2 cup water
• 1/2 cup salsa
• 2 cans (19 fl oz/540 mL each) black beans, rinsed
• 1/3 cup Cheez Whiz Light Cheese Spread
• 1/4 cup chopped fresh cilantro
• 1/4 cup light sour cream

1. Heat dressing in large saucepan on medium heat.
2. Add onions and garlic; cook and stir 5 min.
3. or until softened, adding chili powder and cumin for the last minute.
4. Add broth, water, salsa and beans; stir.
5. Bring to boil; simmer, partially covered, on medium-low heat 25 min., stirring occasionally.
6. Ladle half the soup into blender container; blend until smooth.
7. Return to remaining soup in saucepan; stir.
8. Add Cheez Whiz; cook and stir 1 to 2 min.
9. or Cheez Whiz is heated through and mixture is well blended.
10. Remove from heat.
11. Stir in cilantro.
12. Serve topped with sour cream.

italian zesty, onion, garlic, chili powder, ground cumin, water, salsa, light cheese, fresh cilantro, light sour cream

Taken from www.kraftrecipes.com/recipes/mexican-black-bean-soup-185395.aspx (may not work)