Diane Buller of Champaign, Illinois, shared this flavorful version of the classic tortilla soup. Garbanzo beans add extra texture and protein.




  • In a large saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is just tender. Stir in the chicken broth, undrained tomatoes, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

  • Stir in the chicken, beans, and corn. Return mixture to boiling; reduce heat. Cover and simmer 10 minutes more.

  • Ladle soup into bowls and top with tortilla chips, cheese, green onions and/or sliced avocado.


Multiply recipe 3 times to make 6 quarts.

Nutrition Facts

370 calories; 14 g total fat; 61 mg cholesterol; 1206 mg sodium. 35 g carbohydrates; 28 g protein;