In a large 6-8 quart pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the chopped onion and minced garlic, sautéing for 5-6 minutes until the onion is translucent and fragrant.

Once the onions are softened, add the boneless, skinless chicken breasts, 3 cans of chopped green chiles, and 14.5 ounces of fire-roasted crushed tomatoes. Pour in 3 quarts of chicken stock, along with 1 tablespoon of ground cumin, 1 teaspoon of crushed red pepper, and 1/2 teaspoon of turmeric. Stir until well mixed.

Increase the heat and bring the mixture to a vigorous boil, then reduce the heat to a gentle simmer. Allow to simmer uncovered for at least 20 minutes or until the chicken is cooked through.

Carefully remove the chicken breasts from the pot and shred them using two forks. Return shredded chicken back to the pot.

Stir in 4 cups of chopped cabbage and 3 cups of small broccoli florets. Cook for an additional 5-7 minutes.

Taste the soup and adjust seasoning with salt and pepper as desired.

Ladle the soup into bowls and top with diced avocado. Serve warm.