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Fresh Tomato White Chili

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      Title: FRESH TOMATO WHITE CHILI
 Categories: Chili
      Yield: 4 Servings
 
      3 lg Fresh tomatoes (1 1/2 lbs)
      1 tb Vegetable oil
    1/2 c  Chopped onion
      4 oz Can, mild green chilies
      1 ts Minced garlic
      1 ts Ground cumin
      1 ts Oregano leaves, crushed
      1 ts Sugar
    1/8 ts Ground cloves
    1/8 ts Ground red pepper
 14 1/2 oz Can, chicken broth
     15 oz Can, white kidney beans,
           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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