Ingredients
2 pounds boneless, skinless chicken thighs (about 6)
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chipotle-in-adobo sauce without chiles (from a 7-ounce can)
3 medium carrots, peeled and chopped (about 2 cups)
2 stalks celery, chopped (1 cup)
Kosher salt
2 cans (each 15.5 ounces) white beans, rinsed and drained
Sliced radishes, tortilla chips, and diced avocado, for serving
Preparation
In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.
Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces and return to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.
