Heat oil over medium-high heat. Add the chicken in an even layer and cook 4–5 minutes without moving until it starts to brown. Stir and cook another 3–4 minutes until no longer pink. Transfer to a plate if there’s a lot of moisture; leave a thin layer of oil in the pot.

Lower heat to medium. Add onion and bell pepper to the pot and cook 4–5 minutes, scraping up browned bits, until softened and lightly golden. Stir in garlic and cook 30 seconds.

Add tomato paste, achiote paste, guajillo chili powder, chipotle powder (if using), cumin, oregano, and salt. Stir constantly for 1–2 minutes; the mixture should be fragrant and slightly darkened but not burned.

Pour in a splash of broth, scraping up any stuck bits with your spoon. Add the rest of the broth and crushed tomatoes, then return the chicken (and any juices) to the pot. Stir well.

Bring the soup just to a boil, then reduce to low and simmer partially covered for about 20 minutes. This lets the chicken become tender and the spices mellow into the broth.

Stir in black beans, pinto beans, corn, pineapple tidbits, and pineapple juice. Simmer 10–15 minutes more, uncovered, so the flavors blend and the broth thickens slightly.

Turn off the heat and stir in the juice of 1 lime. Taste and adjust with more lime, salt, or chili powder until it’s bright and balanced. Let the soup rest 5 minutes before serving.

Ladle into bowls and top with cilantro, avocado, red onion, and jalapeño slices if you like heat. Finish with tortilla strips for crunch.