In a large pot, heat half the olive oil and saute the onion for a couple minutes over medium heat. Add the peppers and continue cooking for a couple more minutes, until the vegetables are crisp tender. Remove most of the the peppers and onion from the pot and set aside.
Add the remaining half tablespoon of olive oil to the pot and add the chicken. Cook over medium heat, stirring regularly until just cooked through (about 6 to 8 minutes). Season with the taco seasoning.
Put the peppers and onions back in the pot with the chicken. Add the broth, pasta, salsa, and beans. Add additional water to just cover the ingredients if needed (about a cup). Bring to a boil, then lower the heat to simmer for 10 minutes (or more/less depending on how long your pasta takes to cook). Stir occasionally and test the pasta during the last few minutes.
Serve immediately with topped with scallions, cilantro, extra salsa, and grated cheese (if desired), or store in an airtight container in the refrigerator and reheat when ready to serve.