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In a large skillet over medium heat, add chicken and cook until the chicken is browned on both sides, about 3-4 minutes. Remove chicken from the pan, and set aside.
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Return pan and add more olive oil. Saute onions and garlic for 1-2 minutes, or until fragrant. Add bell pepper and cook for another minute.
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Add entire can of crushed tomatoes (undrained), enchilada sauce, corn, black beans, dried pasta, jalapeno, seasonings and chicken broth.
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Bring to a simmer, cover with a lid and reduce heat to low.
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Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
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Stir in chopped spinach and zucchini then replace lid and allow to cook for an additional 2 minutes until pasta is tender. Season additionally with salt and pepper, as needed.
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Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
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Once the cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.