Title: Fresh Tomato White Chili
Categories: Soup
Yield: 4 Servings
| 3 | lg | Fresh tomatoes (1 1/2 lbs) |
| 1 | tb | Vegetable oil |
| 1/2 | c | Chopped onion |
| 4 | oz | Can, mild green chilies |
| 1 | ts | Minced garlic |
| 1 | ts | Ground cumin |
| 1 | ts | Oregano leaves, crushed |
| 1 | ts | Sugar |
| 1/8 | ts | Ground cloves |
| 1/8 | ts | Ground red pepper |
| 14 1/2 | oz | Can, chicken broth |
| 15 | oz | Can, white kidney beans, |
| | | 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. Garnish with sour cream, shredded Cheddar
cheese, diced tomatoes, and chopped cilantro, if desired. By HANRE on