In a food processor or blender, blend together about 3/4 cup of the black beans with one cup of the chicken broth. Set aside.
In a large soup pot, melt the butter over medium high heat. Add the chopped ghost pepper sausage links to the pot. Cook for about five minutes, stirring occasionally, until starting to brown.
Stir in the garlic, salt, smoked paprika and cumin. Cook for about one minute, until garlic is fragrant.
Add the drained tomatoes, the black beans, the blended bean and chicken broth mixture, the remaining 2 cups of chicken broth and the bay leaf.
Bring the soup to a low boil. Reduce heat to simmer and let the soup simmer until starting to thicken, about 20 - 25 minutes.
Remove the bay leaf from the soup. Stir in the fresh lime juice.
Top each bowl of soup with the chopped fresh cilantro, shredded cheddar cheese and sour cream.