Mexican Black Bean Soup With Sausage

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2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

3 garlic cloves, very finely chopped

1 canned chipotle chile, seeded and finely chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

Two 15-ounce cans black beans, drained

3 cups chicken stock or canned low-sodium broth

3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced

2 tablespoons fresh lime juice

2 tablespoons very finely chopped cilantro

Salt and freshly ground pepper

Sour cream and lime wedges, for serving

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