Season your chicken breasts with salt and pepper. Cook until no longer pink on the inside. I pressure cook mine for speed but you can also grill. Shred while its hot.
Cut corn tortillas into strips. Drizzle with olive oil and bake until golden and crispy. You can also use your air fryer. I did four minutes at 180 in my air fryer.
Add 2 TBSP of Olive Oil. Cook onion & jalapeño until translucent.
Add garlic. Cook until fragrant.
Add chicken stock, and tomato soup. Followed by cooked shredded chicken.
Season with chili, cumin, paprika, salt, and pepper.
Add lemon juice.
Allow to simmer for 15 minutes.
Serve in bowl and top with baked tortillas.
Top with avocados and cheddar cheese. You can also add sour cream.