• Use more or less chilis per your own taste.  I used about 1/3 a can and the end result definately had a bit of zip to it (to which I'd just stir in some more sour cream).  But I'm not sure I would have used less... the adobo flavoring is an excellent addition I'd hate to scrimp on.  But if you need to cut down heat, look here first and then you could even trim down the cajun if needed.
• I had a hard time getting this as thick as I wanted, so I took just over 3 cups of beans and blended them with my immersion blender (food processor would work fine as well).  Stirring in the "bean paste" helped thicken my chili up to perfect standards.  Depending on the intensity of your "simmering" step, you may need to blend more/less.  It's not an exact science, just blend a bit, and blend more as needed.  If you like your chili thinner, then blend less.  Thicker, then blend more.
• Great for freezing!

INGREDIENTS

    2 lbs White Beans (dry)
    1/2 Cup Vegetable Oil
    2 Cups Onions, Diced
    6 Cloves Garlic, chopped
    2 Chicken Breasts, boiled & chopped
    8 Cups Water
    1 Bay Leaf
    1 Small Can (4oz) Chopped Green Chilies
    1/2+ tsp Oregano
    1/2+ tsp Cumin
    1/2+ tsp Dry Mustard
    1/2+ tsp Basil
    1/2+ tsp Old Bay Seasoning
    1/4 tsp Cajun Seasoning
    6 Chipotle Chilis in Adobo, diced
    1/4+ Cup Chicken Bouillon Granules
    1 Cup Heavy Cream
    Sour Cream (optional, topping)

DIRECTIONS

• Pour beans into large stock pot.  Add water until beans are covered by at least two inches.  Bring water to a boil, then cover, and immediately remove from heat.  Let sit for 2 hours. 
• Add oil to another large stock pot.  Heat over medium-high heat and add onion and garlic.  Saute until just tender.
• To sauteed vegetables the chicken, water, bay leaf, green chilies, oregano, cumin, dry mustard, basil, Old Bay seasoning, Cajun seasoning, chipotles, and chicken bouillon.  Simmer, stirring ocassionally, for 1 1/2 hours.
• Drain the beans, then add 3+ cups (see note) to food processor.  Blend in food processor until smooth.  Add whole soaked beans and blended beans to the soup mixture.  Add heavy cream and simmer another 1 hour, stirring ocassionally.
• Serve warm with sour cream.