In a large 6-8 quart pot over medium heat, add 2 tablespoons of olive oil. Sauté 1 chopped onion and 3 minced garlic cloves for about 5-6 minutes, stirring occasionally, until the onion is translucent and fragrant.

Once the aromatics are ready, introduce 1 pound of whole chicken breasts to the pot, followed by 1 can of chopped green chiles, 1 can of fire-roasted crushed tomatoes, and 4 cups of chicken stock. Sprinkle in 1 teaspoon each of ground cumin, crushed red pepper, and turmeric, along with sliced carrots. Stir well and season with salt.

Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes.

After simmering, remove the chicken breasts from the pot and set them aside to cool slightly, then shred using two forks. Return the shredded chicken back to the pot.

Stir in 2 cups of chopped cabbage and 1 cup of broccoli florets into the pot. Allow the soup to simmer for an additional 5-7 minutes.

Taste your soup and adjust the seasoning with additional salt and pepper as needed. Serve warm, topped with diced avocado.