Heat the olive oil on medium and cook the bell peppers and onion for about 5 minutes, stirring with a wooden spoon every 30-60 seconds. The veggies don’t need to be completely cooked, just let them soften a bit.
After that, add the minced garlic to the Dutch oven and cook for another minute.
Stir in all of the remaining ingredients (beans, diced tomatoes, broth, and seasoning) and turn the heat to high. Once the contents start boiling, turn the heat to low, cover it, and let it simmer for 30 minutes.
Spoon your soup into bowls, sprinkle a little cheese on top, and serve with a handful of tortilla chips. Enjoy!