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

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

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.