Combine diced Rotel tomatoes, chicken broth, water, drained whole kernel corn, drained cut green beans, drained pinto beans, chopped green chilies, and taco seasoning mix in a 4 qt pot.

Mix well to ensure even distribution of the taco seasoning.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer for 30 minutes, allowing the flavors to meld.

Add corn tortilla strips to the soup and stir well.

Bring the soup back to a boil, then reduce the heat slightly and cook for another 10 minutes, allowing the tortillas to break down and thicken the soup.

Remove the pot from the heat.

Stir in shredded cheddar cheese until melted and evenly distributed.

Serve hot.