In a large pot, heat the olive oil over medium-high heat. Once hot, add your onions, garlic, and green peppers to make your sofrito. Cook for about 5 minutes.

After, add your chicken thighs and brown on each side by cooking them for 3 minutes on each side. Then add your tomato sauce, seasoning, and water. Bring to a boil and boil for 10 minutes, lower the heat and allow the soup to simmer for 15 minutes.

In the meantime, prepare your vegetables by peeling the yucca and slicing it into cubes. Do the same for the potato and carrot. Cut the outer portion of your calabaza (pumpkin) off and slice into large cubes.

After, your chicken should be thoroughly cooked. Remove the chicken and shred it with a fork on a cutting board. Add the chicken back into the soup and add the potato, corn, carrot, and yucca. Allow the soup to simmer for another 10 minutes.

Finally, add your fideo noodles and calabaza (pumpkin) into your soup. With the heat on medium and the soup simmering, cook for another 10 minutes, until the noodles become soft. The noodles absorb a lot of water, so you may have to add a little more water during this process.

Serve the soup with slices of lime! Enjoy!