Soak beans overnight.Put soaked beans in a large pot, cover with water.Add vegetable oil, bring to a boil, reduce heat, cover partially with lid and cook until beans are tender, about2 hours.
Peel and cut potatoes into small pieces.Cut chicken into bite size pieces.Chop onion.
In a large sauce pan, combine potatoes, onions, garlic, 1/2 can of chicken broth and 1 cup of white wine or water.Bring to a boil, reduce heat, cover and simmer until potatoes are tender, about 30 minutes.When potatoes are cooked, add chicken pieces and remaining 1/2 can of chicken broth.Season with chili powder, Tabasco, ground cumin and salt to taste.Add additional wine or water as needed during cooking.Cook until chicken is done, about 20 minutes.Add half and half and 3/4 cup of cheese.Mix with cooked beans.
Serve with sour cream, cheese and other garnishes.
