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3 cups homemade or canned chicken broth, divided1 cup Spanish onions (1 medium onion), diced 1 large garlic clove, minced 1 can (16 ounces) black beans, drained and rinsed1/3 cup prepared Mexican tomato-based salsa1/2 teaspoon ground cumin4 tablespoons cilantro, chopped, dividedSalt to taste1/2 cup Wisconsin jalapeño cheese OR Wisconsin sharp cheddar cold pack cheese
Heat 1/2 cup broth with onions and garlic in deep saucepan. Simmer, covered, 4 to 5 minutes. Add remaining broth, black beans, salsa and cumin. Bring to boil; reduce heat and simmer soup, partially covered, for 20 to 25 minutes. Puree half the soup in blender of food processor. Add back to pan with remaining soup. Add 3 tablespoons cilantro and heat. Salt to taste.Meanwhile, mix remaining cilantro with the cold pack in small bowl. Ladle soup into four bowls and top each with a portion of the cheese.
Meanwhile, mix remaining cilantro with the cold pack in small bowl. Ladle soup into four bowls and top each with a portion of the cheese.
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