Step 1

Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, jalapeño, garlic & dry spices to the pot. Cook for 3 minutes, or until the veggies are tender. Pour in the green chiles, salsa verde, beans and broth. Bring to a boil, lower heat and simmer for 10-20 minutes, stirring frequently. Add lime juice right before serving.

Step 2

While the soup is simmering, bring another pot of water to a boil and cook the macaroni according to the package instructions. Drain and keep separate from the soup.

Step 3

To make the tortilla strips, heat the oil in a skillet over medium heat. Add the tortilla strips and cook until crispy - you may need to work in batches depending on the size of the skillet. Remove with a slotted spoon and place on a paper towel lined plate. While hot, sprinkle with lime zest and salt.

Step 4

To serve, ladle the hot soup into bowls and stir in the cooked macaroni to each bowl. Top with the tortilla strips, cilantro, green onion and jalapeño slices. Serve with extra lime wedges on the side.