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Fresh Tomato White Chili



Yield: 4 Servings

3 lg fresh tomatoes (1 1/2 lbs)
1 T vegetable oil
1/2 c onion,Chopped
4 oz can,mild green chilies
1 t garlic,Minced
1 t cumin,Ground
1 t oregano leaves,crushed
1 t sugar
1/8 t cloves,Ground
1/8 t red pepper,Ground
14 1/2 oz can,chicken broth
15 oz can,white kidney beans,
1 rinsed and,Drained
2 c cooked,cubed chicken


Core and coarsely chop tomatoes (makes about 4 cups); set aside. In a large saucepan, heat oil until hot. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups reserved tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth; bring to a boil, reduce heat, simmer, covered, to blend flavors, about 15 minutes. Add beans and chicken; cook until hot, about 5 minutes. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes, and chopped cilantro, if desired.













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