Muir Glen® Low-Sodium Black Bean Soup
In a 4 qt. saucepan, combine 1/2 cup broth, onion and garlic; cover and cook over medium heat until tender (about 5 min.). Stir in tomatoes, beans, remaining broth, chilies and cumin seeds. Heat to boiling over high heat; reduce heat to low. Cook, covered, until chilies are tender (about 10 min.). Garnish with cilantro; top with yogurt or sour cream.