3 cans (15 oz. each) black beans, undrained, divided
1 can (14-1/2 oz.) chicken broth, divided
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. ground cumin
2 Tbsp. oil
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.
Add second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
Serve topped with sour cream.
Top each serving with 2 Tbsp. KRAFT Shredded Cheddar Cheese instead of the sour cream.