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 soup was so quick and easy to prepare. The flavor was outstanding and you could add a number of ingredients to make this a more hearty soup. I added a can of black beans but chicken and other Mexican ingredients can be added as garnishes. Yummy! Check out my full review at: http://imapretendchef.blogspot.com/2011/01/cream-of-cilantro-soup.html