1. 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.

2. 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.