1. Heat oil in a medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with paper towels.
2. Add onion and bell pepper to pan; saute until soft, 3 to 4 minutes. Add garlic, cumin and oregano; saute 1 minute more. Stir in beans, broth and chipotle; bring to a boil. Reduce heat to medium low and simmer 5 minutes.
3. Meanwhile, combine sour cream, lime zest, 1 teaspoon lime juice and honey in a small bowl.
4. Transfer 1 1/2 cups soup to a blender and puree. Stir puree back into soup; add sausage. Stir in remaining lime juice and season with salt to taste. Serve and top with lime sour cream.