In a large pot, add olive oil. Turn stove on to low heat. Once olive oil is warm and starts to bubble, add the carrots, celery, garlic and onion — sauté for 10 minutes (until onion becomes translucent).
Add the chicken broth, cauliflower, hot sauce and salt/pepper, then cover with lid. Cook on low/medium heat for roughly 30 minutes (until cauliflower is soft).
Remove the lid (bring heat down to low) and using a immersion blender, blend the soup until smooth.
Add the shredded chicken, stirring every few minutes.
Taste and add any additional salt/pepper as desired.
Place soup into individual bowls — garnish with sliced avocado, green onions and cilantro.