Spicy Southwestern Black Bean Chili

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2 teaspoons olive oil

1 large chopped onion (about 1 1/2 cups

1 cup jalapeno, seeded and chopped

1 large garlic clove, finely chopped

2 tablespoons chili powder

1 teaspoon ground cumin

4 (32 ounces) boxed roasted red pepper and tomato soup

2 (15.5 ounce) cans black beans, rinsed and drained

1/4 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

1/2 cup firm-ripe diced peeled avocado Cilantro sprigs (optional)

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