In a medium saucepan, cook bacon until crips; remove to paper towel
to drain. Crumble and set aside. In the drippings, saute the onion
and celery; sprinkle with the garlic powder. Cover and simmer for 10
minutes or until vegetables are tender. Add beans, picante sauce,
broth, parsley and bacon; bring to a boil. Reduce heat and simmer,
uncovered, for 5-10 minutes. Season to taste with hot pepper sauce
if desired. Ladle into bowls and top with cheese. Serve with
tortilla chips.
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