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Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight OR add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.
In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 ½ hours.
At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking.
Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.