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Put chiles into a medium heatproof bowl, cover with boiling water and set aside to let soak until softened, about 10 minutes.
Transfer chiles and about 1/2 cup of soaking liquid to a blender and purée, adding more soaking liquid, if needed, to make a smooth, thin paste. Set aside.
Put broth into a large pot and bring just to a boil.
Add carrots, garlic, tomatoes and 2 to 3 tablespoons of the reserved chile purée and simmer until carrots are almost tender, 15 to 20 minutes. (Reserve leftover chile purée for another use. It keeps well in the refrigerator for up to a week or the freezer for up to 2 months.)
Add chicken and simmer over low heat until just until cooked through.
Remove soup from heat, season with salt and pepper and serve garnished with avocado, cheese, tortilla chips, cilantro, and lime wedges.