In a hot pot, drizzle some olive oil and toss in the onion, jalapeño, and capsicum. Sauté for a few minutes until they start to soften.

Throw in the remaining ingredients. Add enough water to cover everything and cover with a lid.

Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes.

Remove the chicken, shred it, and then return it to the pot.

Squeeze in the juice of one lime and stir in the chopped coriander for that fresh kick!

Cut tortillas into strips and air fry at 200C for 3 minutes, or bake in the oven for 10 mins until crispy. Top your soup with these crunchy strips, a dollop of sour cream, and a squeeze of lime juice for extra zest!

There you have it—a simple yet scrumptious dinner is ready to enjoy! 🍴✨