Fresh Tomato White Chili

      Yield: 4 Servings

      3 lg fresh tomatoes (1 1/2 lbs)

      1 T  vegetable oil

    1/2 c  onion,Chopped

      4 oz can,mild green chilies

      1 t  garlic,Minced

      1 t  cumin,Ground

      1 t  oregano leaves,crushed

      1 t  sugar

    1/8 t  cloves,Ground

    1/8 t  red pepper,Ground

 14 1/2 oz can,chicken broth

     15 oz can,white kidney beans,

      1    rinsed and,Drained

      2 c  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.