In a Dutch oven or similar large pot, heat the butter over medium-high heat. Add the onion, bell pepper, and celery. Cook, stirring often, until softened, about 7 minutes.

Add the garlic, chipotle pepper in adobo plus the sauce, cumin, paprika, oregano, chili powder, and salt. Cook for about 1 minute, until fragrant.

Add 3 cups of the chicken broth and tomato sauce and bring to a simmer. Add the chicken, return to a simmer, then partially cover the pot, reduce the heat to low, and let simmer for 10 to 12 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Transfer the chicken to a bowl or a cutting board. When cool enough to handle, shred it with two forks or dice into bite-sized pieces.

To the pot, add the beans, corn, and chicken. If you'd like the soup a bit thinner, add the remaining 1 cup chicken broth. Let simmer 10 minutes minutes to warm everything through and allow the flavors to marry. Stir in the lime juice. Adjust the seasoning to taste with salt and pepper. Serve hot, loaded up with your toppings of choice.