Heat a large Dutch oven over high heat. Add meat and onion; cook, breaking up meat with a spoon, for five minutes, until no longer pink. Drain any fat. Add beans, broth, salsa, and cumin. Bring to a boil; reduce heat and simmer 15 minutes.

Stir in 3 tablespoons cilantro. Divide among 4 serving bowls. Top each serving with sour cream and garnish with remaining tablespoon cilantro.

480 calories per serving.