1 bunch fresh cilantro 1 (32-ounce) package reduced-sodium fat-free chicken broth, divided 2 tablespoons butter 2 tablespoons all-purpose flour 1 (8-ounce) package fat-free cream cheese 1 (8-ounce) container light sour cream 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin Garnishes: fresh cilantro sprigs, light sour cream

Remove stems from cilantro, and coarsely chop leaves. Process cilantro and 1 cup chicken broth in a blender or food processor until blended, stopping to scrape down sides. Melt butter in a Dutch oven over medium heat; whisk in flour. Gradually add remaining 3 cups broth, whisking constantly until mixture is smooth. Boil 1 minute. Stir in cilantro mixture, cream cheese, and next 5 ingredients; simmer soup 15 minutes. Garnish, if desired.