Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent — about 5–7 minutes.

Add the carrot and red bell pepper. Cook for another 4 minutes until they start to soften. Stir in the minced garlic, cumin, smoked paprika, and oregano; cook 30–60 seconds until fragrant.

Stir in the minced chipotle pepper(s) and scrape the bottom of the pan with a wooden spoon to lift any bits. Add the crushed tomatoes and cook for 2–3 minutes to let the tomatoes mellow.

Pour in the chicken broth and bring to a gentle simmer. Add the black beans and corn. Simmer uncovered for 10–12 minutes so the flavors meld.

If using raw chicken breasts, poach in the simmering broth for 10–12 minutes until cooked through, then shred with two forks. If using shredded rotisserie chicken, stir it in during the last 5 minutes of simmering to heat through.

Stir in the lime juice and most of the cilantro (save a little for garnish). Taste and season with salt and pepper.

Serve hot with a dollop of sour cream or Greek yogurt, slices of avocado, a sprinkle of cilantro, and crunchy tortilla chips. A wedge of lime on the side is essential.