After 20 minutes, remove chicken breasts from water, let cool, and shred or cut into small chunks.
Add back to the water. Add carrots, 1/4 cup of cilantro, can of tomatoes, and simmer for 15 minutes.
Add 1/4 cup cilantro, remaining cumin and chili powder, simmer 10 minutes.
Ladle 2 cups into soup bowl, top with 1 tortilla chip crumpled, then shredded cheddar, shredded cabbage and 2 tablespoons avocado (both optional), and 1 1/2 teaspoons of cilantro, finish with a squeeze of lime and a dollop of sour cream with radishes on the side (all optional).
There are 430 calories in 1 serving of Chicken Tortilla Soup IV.