Instructions: 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.

This recipe yields 6 cups.

Yield: 6 cups

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