White Chili - cooking recipe

Ingredients

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)

Preparation

Core and coarsely chop tomatoes (makes about 4 cups).
Set aside.
In a large saucepan, heat oil until hot.
Add onion and cook, stirring occasionally, until tender, about 5 minutes.
Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper and the 4 cups tomatoes.
Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add chicken broth.
Bring to a boil.
Reduce heat and 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.