Rinse beans. Fill a large pot with beans and cover with cold water. Bring to boil and boil for 5 minutes. Cover and remove from heat, let sit, covered for 2 hours. Drain beans and set aside.
Char and peel chilies and green pepper.
In food processor with chopping blade:
Chop charred peeled chilies and pepper.
Chop onion and garlic.
Chop cut up chicken breast.
Reheat the pot and add oil. Add chilies, pepper, and onion and sauté until the onion is translucent.
Add chicken and break up with a spatula as you sauté, about 5 minutes.
Add beans and broth.
Cover and simmer for about 1 hour or until the beans are almost tender. Remove the cover and allow some of the broth to reduce.
Add the cream and reduce further, stirring to prevent scorching.
Serve with sour cream and cilantro.
Quick notes This is also a very good dish for Pot Luck.VariationsInstant Pot: Put the beans in the Instant Pot with a garlic clove, bay leaf, 1/2 teaspoon of Aleppo pepper, and enough water to well submerge the beans, about 3 to 4 cups. Process for 40 minutes. Use the slow release method. Drain the beans, reserving about 3 cups of the bean liquid. Instead of using canned chicken broth, use this liquid plus three teaspoons chicken base mixed in the liquid.Crockpot: You can make this in the Crockpot as well. Sauté the onions, pepper, and chicken separately, then add them to the beans and liquid and cook for 8 hours.