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Heat a large pot and add olive oil.
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Dice bell peppers and onions and saute in the oil on medium heat until soft. Add minced garlic.
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Add chicken broth, water, Rotel, green chilis, and tomato paste to pot. Stir.
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Bring to a boil, then reduce heat and simmer for 30 minutes or so.
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Add cooked chicken breast, cumin, garlic powder, and salt to taste.
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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.
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Simmer for 10 minutes, then add the can of whole cannelloni beans, and the pureed/smashed cannelloni beans.
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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.
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Serve soup with crisp tortilla strips and fresh jalapeño slices