2 (8 ounce) cans garbanzo beans, drained
1 (4 ounce) can chicken broth
1 (3 ounce) package chili enchilada sauce mix
8 fluid ounces milk
1 (3 ounce) package chili enchilada sauce mix
In a large saucepan over medium heat, combine the garbanzo beans, chicken broth, chili enchilada sauce mix and milk. Bring to a slow boil, stirring constantly, and then reduce heat and add the chili enchilada sauce. Heat through but do not boil and serve.