In a large pot, cook the bacon over medium heat until crisp, about 8 minutes. Stir in the bell peppers, onions, cumin, coriander, chipotle chile powder, and 1/4 tsp salt. Continue cooking until the vegetables have softened about 5 to7 minutes. Add the garlic and oregano and cook for 30 seconds more. Stir in the water, and scrape up the brown bits on the bottom of the pot. Stir in the beans, bring to a boil, skim off any foam, reduce heat to a simmer, and cook, partially covered, stirring occasionally, until the beans are completely tender, about 1 to 1 1/2 hours. As the soup cooks, add water if it begins to look a little too thick. Stir in the fresh cilantro and fresh lime juice. Check the seasonings, add salt to taste, and serve.