Salt skinless bone-in or bone-out chicken lightly.
Heat oil in kettle over medium-high heat. When sizzling, add chicken pieces, and cook about 2-3 minutes each side--contingent on cut. When cooked, transfer from pan to bowl, and let rest, reserving pan drippings.
if you have a food processor, mince your shallots that way. otherwise, mince them by hand, and add to the reserved pan drippings. Cook until translucent.
Add chili powder, and stir. Simmer another few minutes until fragrant.
Add chicken stock, and mix well. Turn heat down to medium, and simmer for another 10 minutes or so, during which time you can prepare the add-ins for the soup.
Remove the leafs from the cilantro with a fork, dragging it through the bunch like comb through snarled hair. Dice reasonably fine, and set aside.
Dice the avocado into small cubes while its skin is still intact, then spoon the cubes out of the shell, and set aside.
Crumble the queso fresco, and set aside.
Smash the tortilla chips into bits, and place handfuls in a little pyramid in each soup bowl.
Now that the chicken has rested, shred it by pulling it apart.
Add this to the simmering soup, and cook another five minutes or so.
Remove from heat, and finish with lime.
Grab a large cutting board to protect your countertop, and place the soup kettle on that. Line up your soup bowls (with tortilla chips inside) next to them.
Fill the bowls with soup, making sure to get enough chicken chunks. Leave at least an inch from the bowl's rim to allow room for the goodies.
Add the cheese.
A dollop of sour cream.
Add the olives slices.
And finish with cilantro. Whip up a quick and easy quesadilla, if you like, to complement this tasty soup, or serve with salad.