In a large soup pot, cook the onion, jalapeños, and garlic with olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and chicken broth.
Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.
Ladle the soup into bowls and top with Kibo Chickpea Chips Pico de Gallo. Then finish with a dollop of sour cream, cheese, green onions and cilantro. Enjoy!