Fresh tomato white chili

Yield: 4 servings

Measure Ingredient
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
1 teaspoon Sugar
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.

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