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Chipotle Chicken and White-Bean Soup


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



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