Dice the carrots, celery and onions into small pieces (or place in a food processor). Place these vegetables in a large soup pot and then add the butter to the vegetables. Saute the vegetables until the butter melts and the vegetables are tender. Chop the chipotle pepper and then add to the soup. Dice the red bell pepper, yellow pepper and add to the soup pot. Saute these peppers for 3-5 minutes and then add the chicken stock to the pot. If you are using raw chicken, add the chicken to the pot and let boil for 5-7 minutes, or until the chicken is cooked and tender. When the chicken is cooked through, remove from the pot and shred into pieces. Add the shredded chicken back to the pot. Add the half and half, canned pumpkin, black beans and salsa verde to the soup and stir. Add the cumin powder, cayenne pepper, lime juice and salt (as needed). Let all of the ingredients simmer on low heat until you are ready to serve the soup. Garnish with sour cream, cheddar cheese, and cilantro.