Instructions

• Heat a large skillet over high heat. Add 14.5 ounces diced tomatoes (not drained), 10 ounces mild red enchilada sauce, 2 cups chicken broth, and the 1‑ounce batch taco seasoning; stir to combine and bring to a boil.
• Once boiling, add 2 cups medium shells pasta, 15.5 ounces black beans (drained and rinsed), 1½ cups frozen corn (or 1 can, drained), and 1 cup thinly sliced mini bell peppers (or 1 regular pepper, diced). Stir to combine and return to a boil.
• Boil uncovered for 5–9 minutes, stirring every minute or so to keep the pasta from sticking. Cook until the pasta is almost done — a tiny bit firmer than you want — and the mixture is still saucy.
• Remove the skillet from the heat and stir for about 1 minute to allow the sauce to reduce slightly and the pasta to finish cooking.
• Stir in 1½ cups diced rotisserie chicken until evenly distributed and warmed through.
• Add ¾ cup shredded sharp Cheddar cheese in three ¼‑cup additions, stirring gently after each addition until the cheese is fully melted and incorporated.
• Serve promptly, topping each portion with desired toppings if you like.