1 1/2 tablespoons olive oil
1/4 cup black pepper
1 (4 ounce) can diced green chile peppers
2 pounds skinless, boneless chicken breast halves
Heat olive oil in a large saucepan over medium heat. Stir in the black pepper, then cook and stir for 10 minutes. Stir to coat and cook and stir for 10 minutes more, stirring occasionally.
Place green peppers, chopped and chopped, in a small screen pan. Sprinkle chicken with salsa, if desired.
Cover and simmer for 5 minutes, or until chicken is cooked through. Remove from heat and let cool. Remove chicken from liquid and discard skin.
Remove chicken from liquid, discard skin and cut chicken into 4 pieces. Grate juice from chicken and transfer to a large medium bowl, and beat with cubed chicken until slightly thickened. Mix in olive oil, diced green peppers, onion, carrot and 1/2 cup chopped tomato.
Return chicken pieces to saucepan and simmer together. Reduce heat to low. Simmer 15 to 20 minutes, or until chicken is tender.
Remove chicken from saucepan and drain on paper towels.
Combine chicken and vegetables into a large bowl. Stir into chicken mixture. Cover and simmer over low heat, stirring occasionally, until chicken is cooked and thickened. Mix pasta into soup. Return chicken to saucepan; stir in broth.
Return chicken to saucepan and heat through. Remove chicken from saucepan and set aside. Discard meat juices. Return chicken to saucepan and stir in tomatoes and 1/2 cup chopped tomato.