In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup crushed tortilla chips.
Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
*This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!