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, |
| \N \N | 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.