Remove 2 chilies from can; reserve remaining chiles and sauce for another use. Finely chop chilies. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally. Remove from heat; discard bay leaves. Let stand until cooled. Place 3 cups of soup mixture in a blender. Process until smooth. (If you try to process the soup without cooling, the pressure will cause the lid to blow off the top of the blender, and you may be burned!) Return pureed mixture to pan, stirring to combine. Ladle 1 1/4 cups soup into each of 8 bowls; top each with 1 1/2 teaspoons cilantro. Serve with lime wedges. Makes 8 servings.
