1 large onion, chopped
2 cloves garlic, crushed
1 (14.5 ounce) can reduced sodium vegetable broth or chicken broth
2 large tomatoes, seeded and cubed
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
2 teaspoons chili powder
1 (15 ounce) can kidney beans and garbanzo beans, rinsed and drained
1 (15 ounce) can chili beans in sauce, undrained

Cook onion and garlic in 1/4-cup broth in large nonstick soup pot until tender. Stir in remaining broth and other ingredients except beans. Heat to boiling, reduce heat, cover and simmer about 30 minutes, stirring occasionally. Stir in beans, heat to boiling and reduce heat. Simmer uncovered about 20 minutes, stirring occasionally.

Makes 8 Servings
Serving Size: 8-10 ounces