In a large pot, saute onion and carrots in olive oil until tender. Stir in cumin and chili powder; saute an additional minute.
Add chicken broth, cilantro, lime juice and pepper. Simmer 30 minutes.
In individual bowls, layer chicken, a scoop of Pico de Gallo, a scoop of guacamole and shredded cheese. Ladle 1 - 1 1/2 c. of broth directly over layers. Garnish with crunchy tortilla strips, cilantro and lime wedges.
Adapted from Eat Cake For Dinner