Place the chicken in a medium pot and add the cumin, achiote, chicken broth, salt, pepper and aliños. Bring to a boil and then reduce the heat to low. Cook for about 30 minutes, until chicken is cooked and tender.
Remove the chicken from the pot and take the meat off the bone. Discard the bones and set the meat aside.
Add the carrots, peas, pasta and cilantro to the soup. Cook for about 8 minutes more. Return the chicken to the pot and serve hot.