Bring the chicken broth to a boil in a large saucepan, then reduce heat and keep covered.

Dice the chorizo sausage.

Cook chorizo in a large Dutch oven over medium heat until browned and the fat is rendered (approx. 5 minutes).

While chorizo cooks, pulse the onion, bell pepper, and garlic in a food processor until finely minced (20-30 seconds). Scrape down the sides as needed.

Remove the pureed vegetables to a bowl.

Stir the processed vegetables and salt into the Dutch oven and cook until the vegetables are dry and beginning to brown (6-8 minutes).

While vegetables cook, puree 4 cups of the black beans and the water together in a food processor until smooth.

Stir the oregano, cumin, and cayenne into the Dutch oven and cook until fragrant (approx. 1 minute).

Stir in the chicken broth, pureed beans, and remaining whole beans.

Bring to a simmer and cook until the whole beans have warmed through (approx. 5 minutes).

Turn off the heat, stir in the cilantro, and season with salt and Tabasco to taste.

Serve with lime wedges.