1.
In a large pot, soak beans with chicken stock overnight or 8 hours.
2.
Bring beans and stock to a boil and simmer 1-1 1/2 hours until beans are tender.
3.
Remove 1/2 beans from pot and puree with cumin and cayenne in a food processor. Keep set aside for future use.
4.
In a seperate large saucepan, melt butter. Add chicken and cook until lightly browned.
5.
Add onion, garlic, and chiles. Cook until onions are clear, stirring frequently.
6.
Place contents of saucepan into pot containing broth and beans not pureed, and bring to a boil.
7.
Reduce to a simmer, then add puree.
8.
Slowly stir in cream and heat on low/med temperature until desired temperature, stirring frequently.
9.
Add salt and pepper to taste. Garnish with pepperjack cheese and cilantro. Serve with tortilla chips.