What's for Dinner {Southwestern Chicken Soup}

8 ounces wagon wheel pasta noodles

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast (I used a rotisserie chicken)10 ounce can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, fresh or canned
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro


Cook pasta according to package directions.
Drain and run under cool water to stop cooking.
Heat oil in 9 inch deep cast iron skillet.
Add onions and peppers, cook stirring until softened about 5 minutes.
Add garlic and cook stirring for 1 minute.
Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro.
Stir until well combined. (I add extra water to the soup but do this to your own taste)
Reduce heat to low and simmer until ready to serve.