Heat olive oil in a large Dutch oven over medium-high heat until it just begins to shimmer. Add onion and bell pepper, and cook, stirring, 2 to 3 minutes.
Add chicken and continue cooking about 3 to 5 minutes, stirring frequently.
Stir in garlic, salt, pepper, Sazón, granulated garlic, onion powder, cumin, and oregano, and cook about 2 minutes.
Add tomatoes with juice, chicken broth, and cilantro, and bring to a boil. Reduce heat to medium and cook, uncovered, about 10 minutes.
Add carrots, red potatoes, and yucca, and continue cooking until the vegetables are beginning to soften, about 10 minutes. Stir occasionally.
Stir in corn, fideo noodles, and plantains, and cook until noodles are tender, about 7 minutes more.
Ladle into bowls and serve with lime wedges and additional cilantro.
