Place a large saucepan over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Using a slotted spoon, transfer the bacon to paper towels to drain. Set aside.
Add the onions and garlic to the pan and cook for 4 to 5 minutes, until softened. Stir in the chicken broth, tomatoes, ketchup, chili powder, Worcestershire sauce, and black beans and season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Remove from the heat and stir in the lime juice. Using an immersion blender, purée the soup until thick and smooth.
Whisk together the heavy cream, sour cream, chipotle chile, and adobo sauce in a small bowl to combine.
Ladle the soup into bowls and garnish with the cheddar cheese, cilantro, reserved bacon, and a dollop of chipotle crema.