In a large saucepan, soak the beans overnight in the chicken broth in the refrigerator.
The next day, heat them until boiling, then turn down to simmer and cook the beans; covered until tender.
Remove half of the beans from the pot and puree in a blender; then add the cayenne to the puree.
In another large saucepan, heat the butter until melted. Add the chicken and cook, stirring frequently, until lightly browned. Add the onions, garlic, cilantro, and minced chili pepper. Cook until onions are clear; stirring frequently.
Add the whole beans with their cooking liquid to the saucepan and bring to a boil. Reduce to a simmer. Then add the pureed beans.
Add the cream and heat to the desired temperature, stirring frequently. Season with salt and pepper.
To serve, ladle the soup into bowls and top with tortilla chips and shredded jack cheese. Garnish with cilantra sprigs.