White Chili

• 3 large fresh tomatoes (1 1/2 lb.)
• 1 Tbsp. vegetable oil
• 1/2 c. chopped onion
• 4 oz. can mild green chilies
• 1 tsp. minced garlic
• 1 tsp. ground cumin
• 1 tsp. oregano leaves, crushed
• 1 tsp. sugar
• 1/8 tsp. ground cloves
• 1/8 tsp. ground red pepper
• 1 (14 1/2 oz.) can ready to serve chicken broth
• 1 (15 oz.) can white kidney beans, rinsed and drained
• 2 c. cooked, cubed chicken
• sour cream, shredded Cheddar cheese, diced tomatoes and chopped cilantro (optional for garnish)

1. Core and coarsely chop tomatoes (makes about 4 cups).
2. Set aside.
3. In a large saucepan, heat oil until hot.
4. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
5. Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups tomatoes.
6. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth.
7. Bring to a boil.
8. Reduce heat and simmer, covered, to blend flavors, about 15 minutes.
9. Add beans and chicken. Cook until hot, about 5 minutes.
10. Garnish with sour cream, shredded Cheddar cheese, diced tomatoes and chopped cilantro, if desired.
11. Makes 4 servings.

tomatoes, vegetable oil, onion, green chilies, garlic, ground cumin, oregano, sugar, ground cloves, ground red pepper, ready, white kidney beans, chicken, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731321 (may not work)