Line a sheet pan with aluminum foil then place on chicken. Drizzle chicken skin with a little oil then season the two breasts well with salt, pepper and cumin.
Roast chicken for 40 minutes. Remove from oven and let cool.
Meanwhile while chicken roasts, start soup. Heat 2 tbsp. oil to dutch oven or deep sided pot then add onions, baby bell peppers and garlic. Season with a little salt and pepper and cook until soft, about 5 minutes.
Add in canned tomatoes and chicken broth, 1 tsp. each of salt and pepper then bring to a boil. Lower heat to simmer.
When chicken has cooled slightly, remove the skin and using two forks, shred the chicken, discarding the rib bones. Add chicken to simmering soup along with crunched up tortilla chips. Taste for seasoning and adjust if needed.
Divide soup into bowls then top with toppings!
Keyword chicken, fire roasted, roasted, Soup, tortillas