Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until its golden brown; remove and place on a paper towel; crumble into bits.
Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
Add the minced garlic, cumin, chile powder, oregano, sea salt, and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.
Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed.
Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.