Cook sausage in soup pot until only halfway pink. Add onion and jalapeno and saute until onion and jalapeno are soft and meat is fully cooked – about 5-7 minutes. Add garlic and saute for a couple more minutes.

Add beans, chopped chile, adobo sauce, and broth and bring to a simmer. Cover and simmer for 25 minutes.

In a separate bowl, mix together the sour cream, cumin, and lime.

Remove soup from heat, ladle into bowls, and add a dollop of sour cream mixture into each bowl of soup and stir until well-blended.

Serve with a side of cornbread!