Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
Saute onion, celery, and garlic in drippings over medium heat, stirring constantly, until tender. Add refried beans and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
To serve, ladle soup into individual soup bowls. Sprinkle with reserved bacon, and top with cheese, crushed tortilla chips, green onions, and a spoonful of sour cream.