In a large saucepan, add the olive oil, onion, garlic and jalapeno chilli and fry over a medium heat until the onion has softened.
Add the 2 whole chicken breasts and cumin to the pan and fry until chicken begins to brown.
Cook the peas and sweetcorn according to on pack instructions. Add the chopped tomatoes, chicken stock, kidney beans, cannellini beans, black beans, sweetcorn and peas to the pan.
Whilst the dish is simmering, slice the tortilla wraps into strips.
Once all the ingredients are added, reduce the heat and cover the pan loosely with a lid and leave to simmer for 20 minutes or until chicken has cooked through, stirring occasionally.
Once golden, remove from the heat, and set aside.
Once chicken has cooked through remove the chicken from the pan. Using 2 forks, shred the chicken then add back to the pan, stir and simmer for a further 3 minutes.
Serve the soup in bowls and top with the tortilla crisps.
In a separate pan, fry the tortilla strips in batches in a little olive oil until golden and crisp.