Cook bacon in 3-quart saucepan until crisp. Remove to paper towels with slotted spoon. Add onion and garlic to drippings; cook and stir 3 minutes. Add beans, broth, water, picante sauce, salt and oregano. Cover and simmer 20 minutes. Ladle into soup bowls; dollop with sour cream, if desired. Sprinkle with reserved bacon. Serve with additional picante sauce.
Makes 6 to 8 servings, about 8 cups soup.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana