Garden Fresh Tomato White Chili Recipe

Fresh Tomato White Chili

3 large tomatoes, red ripe
1 tablespoon vegetable oil
1/2 cup onion -- chopped
1 can mild green chiles -- 4 oz
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon oregano leaves -- crushe
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper
1 can chicken broth -- 14 oz
1 can white kidney beans -- 15 oz
rinsed and drained
2 cups cooked chicken -- cubed
Sour cream
shredded Cheddar cheese
diced tomatoes
chopped cilantro (optional

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. Makes 4 servings.