1 tablespoon vegetable oil
1 large (1 cup) onion, chopped
2 teaspoons finely chopped fresh garlic
2 (14 1/2-ounce) cans reduced sodium chicken broth
1 cup fat free half & half
1 (15-ounce) can black beans, drained
1 (4 to 5-ounce) can chopped green chiles
1/2 pound sliced Hot Pepper Cheese Food, quartered
1/2 pound sliced Turkey Breast, cut into bite-sized pieces
Chopped fresh cilantro leaves
1. Heat oil in 3-quart saucepan; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (4 to 6 minutes).
2. Increase heat to high. Add chicken broth; cook until mixture comes to a boil (5 to 7 minutes). Reduce heat to low. Cover; cook 10 minutes.
3. Increase heat to medium. Add all remaining ingredients except cilantro. Cook until soup is heated through (5 to 7 minutes). To serve, ladle soup into bowls. Sprinkle with cilantro.