Step 1

In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.

Step 2

Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.

Step 3

Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.

Step 4

Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.

Step 5

Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.

Step 6

Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.