Fresh Tomato White Chili

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.