Cold Brazilian Black Bean Soup

• 2 cans (15 oz. each) black beans, drained, rinsed
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup chopped papayas
• 1/3 cup finely chopped red onions
• 1/4 cup KRAFT Zesty Italian Dressing
• 4 slices OSCAR MAYER Smoked Ham, finely chopped
• 1/4 cup chopped cilantro
• 1 lime, cut into 4 wedges Safeway 3 ct For $1.00 thru 02/09

1. Spoon 1/4 cup of the beans into medium bowl; set aside.
2. Place remaining beans, the broth and cream cheese in blender; cover.
3. Blend until smooth.
4. Refrigerate at least 1 hour before serving.
5. Add papayas, onions, dressing, ham and cilantro to the reserved 1/4 cup beans; cover.
6. Refrigerate until ready to serve.
7. Ladle soup evenly into 4 soup bowls; top each with 1/2 cup of the papaya mixture.
8. Serve with the lime wedges.

black beans, chicken broth, philadelphia cream cheese, papayas, red onions, italian dressing, ham, cilantro, lime

Taken from www.kraftrecipes.com/recipes/cold-brazilian-black-bean-soup-94094.aspx (may not work)