Yield: 4 servings
|3 larges||Fresh tomatoes (1 1/2 lbs)|
|1 tablespoon||Vegetable oil|
|½ cup||Chopped onion|
|4 ounces||Can, mild green chilies|
|1 teaspoon||Minced garlic|
|1 teaspoon||Ground cumin|
|1 teaspoon||Oregano leaves, crushed|
|⅛ teaspoon||Ground cloves|
|⅛ teaspoon||Ground red pepper|
|14½ ounce||Can, chicken broth|
|15 ounces||Can, white kidney beans,|
|Rinsed and drained|
|2 cups||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.