In large pot saute onions, celery, and carrots for 3 minutes. Then add bell pepper and cook until onions are translucent.

Add tomatoes, water, beans, cilantro, and chipolte sauce. Bring to a simmer

Reduce heat to low and cook 25 to 30 minutes. Add lime juice

Divide soup among 6 bowls. Top each with a dollop of sour cream, if desired. Serve with tortilla strips