Using a large sauce pot over medium heat, add olive oil, chicken and cumin
Roast ingredients in pot for 5-7 minutes insuring that spices do not burn.
Add onion, garlic &tomatoes, bring to simmer, reduce heat, cover and cook slowly for 5 minutes, stirring as needed.
Add chili powder, oregano, ancho pepper and chicken stock
Bring to simmer, reduce heat, cover and slow cook until chicken is tender.
Add precooked red beans, bring to simmer, cook for 7 minutes, remove ancho chili pepper.
Season with sea salt and pepper to taste
Place in serving bowls, garnish w/ cilantro & croutons. (optional garnish, jalapeño cheese, sour cream)