Step 1

Heat a large pot and add olive oil.

Step 2

Dice bell peppers and onions and saute in the oil on medium heat until soft. Add minced garlic.

Step 3

Add chicken broth, water, Rotel, green chilis, and tomato paste to pot. Stir.

Step 4

Bring to a boil, then reduce heat and simmer for 30 minutes or so.

Step 5

Add cooked chicken breast, cumin, garlic powder, and salt to taste.

Step 6

Using a blender or immersion blender, puree one can of the cannelloni beans. If you don't have a blender, crush the beans using a masher or a fork until smooth.

Step 7

Simmer for 10 minutes, then add the can of whole cannelloni beans, and the pureed/smashed cannelloni beans.

Step 8

While soup is simmering, cut corn tortillas in small strips and spread them out on a cookie sheet. Spray with cooking spray, then sprinkle with cumin and chili powder (or taco seasoning) and bake at 375 degrees until golden brown and crispy.

Step 9

Serve soup with crisp tortilla strips and fresh jalapeño slices