Combine first 5 ingredients in a large saucepan(through cumin) and bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Partially mash the tomatoes and beans with a potato masher. Stir in the chicken; cook 2 minutes or until thoroughly heated.
Remove from heat and stir in the oil. Place 1¼ cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of beans, chicken broth and tomatoes that are known to be GF.
WW Points were calculated using reduced fat sour cream.