In a large soup pot, combine Cooking Stock, tomatoes and chilies, simmer, covered while continuing with recipe. (Reserve Cooking Stock box!)
In a large skillet, heat oil over medium heat. Add onion and sweet potato; cook about 5 minutes until onion is beginning to turn golden. Sprinkle in cumin seed and chili powder; cook 2 minutes. Sprinkle in flour and cook, stirring, 1 minutes. Meanwhile fill the Cooking Stock box with 1 cup water and shake vigorously to get all the flavor bits on the bottom of the box; slowly whisk into flour mixture and cook until thick – about 2 minutes.
Ladle 1 cup of stock mixture into thickened flour mixture and stir to thin. Pour entire contents of skillet into soup pot and let cook at a simmer stirring often for 5 minutes. Add beans, chicken and honey; and cook until heated through. Serve with cilantro.