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Melt the butter over medium-low flame in a heavy bottomed pot. Add the garlic and cook until translucent. Add flour to create roux. Cook for 1-2 minutes. Add the cream slowly and stir until sauce thickens. Add the jar of green chili stew, the chicken stock, the bay leaves, and the can of hatch green chilies. Cover and bring to a simmer, stirring occasionally. Watch so it does not burn.
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Shred the chicken and add it to the liquid. Rinse and drain the cans of beans and add them to the pot. Season with salt and pepper to taste. Chop the cilantro and add as a garnish along with sliced lime. You can also garnish with shredded cheese, sour cream, onions, or tortilla chips
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