In a 6-8qt stock pot, add avocado oil and onion. Sautée over medium heat until onions are soft and have a little bit of color to them
To that, add potatoes, garlic, green chilies, salt, cumin, cloves and chipotle (if using). Reduce heat a bit and stir with a wooden spoon to combine. Stir occasionally until potatoes start to become soft.
Pour in 7 cups of the broth and toss in the diced chicken. Stir to combine and simmer for 15-20 minutes so that flavors can get very acquainted.
In a small bowl, add cassava flour and 1 cup of broth, whisk with a fork until well combined and you have a nice slurry.
Bring soup to a slow boil, while stirring, pour in cassava flour slurry and stir to combine. Reduce heat and cook an additional 5 minutes. Broth will thicken slightly.
Stir in chopped cilantro and stir. All ready to serve! Add garnish if using. Store any leftovers in the fridge for a week.