In a large stock pot, heat the olive oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
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.
Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
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.
Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
