10 ounces Cheddar-Monterey Jack Cheese Soup
5 ounces cubed, cooked, sliced chicken breast halves
1 tablespoon Garbanzo beans, drained
1 tablespoon chicken bouillon granules
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon paprika
1 green bell pepper, chopped
2 onions, finely chopped
1 banana, sliced into 1/2 inch rounds
In a large saucepan bring water to a boil; add soup and cook for just over a minute. Stir in chicken and cook 5 minutes more, stirring often. Remove from heat; stir in Garbanzo beans.
Whisk together Garbanzo beans, smooth soy sauce and pepper sauce; pour mixture over soup. Stir together green pepper and onion mixture. Stir into soup. Return soup to heat through.