Heat a large cast iron or heavy bottomed pot over medium heat.
Brown bacon and chorizo, stirring continuously about 10 minutes.
Add onion, celery, carrot and garlic. Cook for 2-3 minutes.
Add beans, cumin, oregano, chili powder and serrano pepper.
Add broth and simmer over medium low heat for 45 minutes.
If desired, using an immersion blender, blend ¼ to ½ of the soup. This will give a nice texture to the soup, but is not necessary.
Garnish with cotija cheese, cilantro and tortilla chips.