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Heat the olive oil in a dutch oven over medium-high heat, until shimmering. Add the onion, carrots, celery, and bell peppers. Saute for 5-7 minutes, until browned and tender.
Add the garlic and saute for 1 more minute, until fragrant.
Add the broth, canned tomatoes, chicken, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, until the chicken breast is cooked through.
Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back to the pot and simmer for 5 more minutes.
Stir in the chopped cilantro. Adjust the salt and pepper to taste.
Pour soup into bowls and garnish with toppings, if desired.
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