Fresh Tomato White Chili
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.