1 (16 ounce) can garbanzo beans, drained
1 (8 ounce) can chicken broth
6 cups warm water (110 degrees F/45 degrees C)
1 (15 ounce) can whole kernel corn, drained
1 jar grated cheese, divided
1/2 cup cooked ham
1 (8 ounce) container sour cream
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
In a saucepan, bring 2 tablespoons of the garbanzo beans to a boil and cook for 8 minutes; stirring frequently. Stir in 5 cups of warm water (110 degrees F/45 degrees C).
Stir in the broth, chicken broth, corn, cheese, ham, sour cream and Swiss cheese.
Bring a large pot of water to a boil, add pasta and cook for 8 to 10 minutes or until pasta is al dente; drain.