Heat 1 tablespoon of olive oil in a large heavy bottom pot over medium heat. Add ground chicken and cook for 10 minutes or until it's brown on the sides making sure to break large chunks with a wooden spoon. Transfer ground chicken to a plate.
Heat the remaining 1 tablespoon of olive oil and stir in onion, carrot, garlic and jalapeno. Cook for 5 minutes or until onion is translucent. Stir in flour and cook for another 2 minutes.
Add diced tomatoes, beans, chiles, cooked ground chicken, smoked paprika, chili powder, Cayenne pepper, cumin, salt and 4 cups of chicken broth.
Bring soup to a boil, then reduce heat to a medium low and cook for 15 minutes.
Meanwhile remove 1 tablespoon of broth from the pot with soup and mix it with sour cream. Add diluted sour cream in Chili, give everything a nice stir and cook for another 5 minutes. If Chili comes out too thick, you can add the remaining 1 cup of broth.
To serve - ladle the soup into the bowls, top with cubed avocado, sprinkle with shredded Cheddar cheese and cilantro.