Put a 6-8 quart pot over medium heat. Add the olive oil, chopped onions, and garlic. Saute for 5-6 minutes until they soften.
Then add whole raw chicken breasts, the chopped green chiles, crushed tomatoes, chicken broth, all the spices, carrots, and 1 1/2 teaspoons sea salt.
Once you bring to a boil, lower the heat and simmer for about 20 minutes, or until the chicken is fully cooked. Remove the chicken and set it on a board to cool.
Add the cabbage and broccoli to the pot. Continue simmering until the broccoli softens. In the meantime, shred the chicken breast using two forks and add it back to the soup.
Once the broccoli is tender, add salt and pepper to taste and remove from heat.
Serve warm with the desired amount of avocado on top. Enjoy!