Heat the olive oil in a large pot over medium heat. Add the jalapeno, poblano, bell pepper, and onion to the pot, and sprinkle with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic, cumin, 1/2 tsp of salt, chili powder, and the mock chicken tenders, and another drizzle of oil if the pot seems dry. Stir well to coat with spices. Cook another 1-2 minutes until fragrant, stirring occasionally, then add the broth. Simmer for 8 minutes.
Place the cannellini beans in a mixing bowl and mash coarsely with a potato masher, leaving about half of the beans whole. Transfer the beans to the pot, then stir in the lime juice and simmer for another 4-6 minutes. Taste and adjust the seasoning if needed.
Serve accompanied by the shredded cheese, cilantro, and scallions.