Preheat oven to 400 F.
Mix the Warrior Bread mix with the egg whites, water, and vinegar in a large bowl. Stir to combine and knead with your hands for 1 minute. Break off a ball of dough, about 1/6th of the total amount. Place it on a piece of parchment paper, then put another piece on top and press it down into a tortilla shape, about 1/8th of an inch thin. Place it on to a parchment lined sheet pan, and repeat with the rest of the dough. Cook about 25 minutes until cooked through and lightly browned.
Add the chicken, onion, and jalapeno to a deep frying pan over medium high heat with a little oil. Cook for about 5 minutes to lightly brown around the edges. Add in the garlic and cook 2 minutes. Add in the tomato paste, and cook another 3-5 minutes, stirring to combine.
Stir in the stock, green chiles, and cumin. Bring to a simmer, turn to low, cover, and cook for 20 minutes.
Uncover the pot and use a potato masher to lightly mash the chicken into shreds. Add in the beans. Taste and add more salt and pepper if needed. Cover and simmer for another 10 minutes.
Serve the soup with the tortillas and any other garnishes you prefer.
