Step 1: Soften the vegetables. Heat the oven to 350 degrees F and grease a 9x13 inch baking dish. Heat the oil in a skillet over medium heat. Cook the onion and bell pepper for 5 to 6 minutes, until soft. Stir in the chili powder, cumin, and garlic powder for 30 seconds.
Step 2: Mix the filling. In a large bowl, combine the cooked vegetables, soups, Rotel with its juices, broth, and chicken. Stir until evenly mixed.
Step 3: Layer. Spread a thin layer of the filling in the dish, then add one third of the tortilla strips, one third of the remaining filling, and one third of the cheese. Repeat twice, finishing with cheese on top.
Step 4: Bake. Cover with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, until bubbling at the edges and golden on top.
Step 5: Rest. Rest for 10 minutes before cutting so the layers set.
