In a medium saucepan, heat Garlic-Pepper Sauce over medium heat. Cook, stirring occasionally, 2 minutes.
Stir in black beans, chicken broth, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook 5 minutes.
Puree with an immersion blender or regular blender (work in batches, filling container halfway each time). Season with salt and pepper.
Reheat if necessary. Stir in lime juice; serve with sour cream, if desired.