In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and sauté for about 3-4 minutes until translucent. Stir in 3 minced garlic cloves, cooking for 30 seconds.

Stir in 1 cup of diced green chilies, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook for 2 minutes.

Pour in 4 cups of chicken broth, bringing to a gentle simmer. Incorporate 2 cups of shredded cooked chicken.

Reduce heat to low, cooking uncovered for 15-20 minutes.

Stir in 1 cup of half-and-half, heating through for about 5 minutes.

Adjust seasoning with salt and pepper, garnish with fresh cilantro, sliced avocado, and shredded cheese, and serve.