Creamy Tomato and Jalapeno Soup

• 1 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (28 fl oz/796 mL each) diced tomatoes, drained
• 1-1/2 cups 25%-less-sodium chicken broth
• 1-1/2 cups water
• 1/2 cup chopped fresh cilantro
• 1/2 cup Philadelphia Jalapeno Cream Cheese Product, divided

1. Heat oil in large saucepan on medium heat.
2. Add onions and garlic; cook 5 min.
3. or until tender, stirring frequently.
4. Add tomatoes, broth, water and cilantro; stir.
5. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
6. Use immersion blender to blend soup until smooth.
7. Add 1/3 cup cream cheese product; cook on medium heat 3 to 5 min.
8. or until cream cheese is completely melted, and soup is well blended and heated through, stirring constantly.
9. Drop spoonfuls of remaining cream cheese over individual bowls of hot soup just before serving.

olive oil, onion, garlic, tomatoes, water, fresh cilantro, philadelphia

Taken from www.kraftrecipes.com/recipes/creamy-tomato-jalapeno-soup-183739.aspx (may not work)