Creamy Chicken Chili with Beans

[angak]

1 pound pinto beans
1 can navy beans
2 cans garbanzo beans
2 tablespoons olive oil
2 large onions -- chopped
6 cloves garlic -- chopped
1 tablespoon cumin
12 cups water or chicken broth
1 tablespoon oregano leaves
1 can green chiles
1 can Rotel tomatoes
1 can green enchilada sauce
4 cups cooked chicken --cut up
2 tablespoons chicken bouillon
1 cup roasted red bell peppers -- chopped
8 ounces cream cheese -- chunked (4 oz is enough)
1 bunch fresh cilantro leaves -- chopped

Saute onions and garlic in olive oil until translucent. Add cumin and oregano and saute until fragrant. Add beans, Rotelle, chiles, water, chicken bouillon and broth. Bring to a simmer. Simmer until beans are tender. Add enchilada sauce, chicken, red bell peppers, cilantro and cream cheese. Simmer for 20 minutes until flavors are well-blended. Serve with good quality tortilla chips. Freezes well