Aztec Chowder

In a large saucepan, soak the beans overnight in chicken stock in the refrigerator.

Heat until boiling, then turn down to a simmer and cook the beans, covered, until tender. Remove half of the beans from the pot and puree in a blender or food processor, then add the cayenne to the puree.

In another large saucepan, heat the chicken fat until melted. Add the chicken and cook, stirring frequently, until lightly browned. Add the onions, garlic and minced chili, and cook until the 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 puree. 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 fried tortilla chips and shredded Jack cheese. Garnish with cilantro sprigs.