Fresh Tomato White Chili
88
Fresh Tomato White Chili recipe
Ingredients
| 3 | large |
tomatoes
fresh, (1 1/2 lbs) |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 4 | ounces |
green chili peppers, canned
mild |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
crushed |
|
| 1 | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
cloves
ground |
* |
| ⅛ | teaspoon |
red pepper flakes
ground |
* |
| 14 ½ | ounces |
chicken broth
canned |
|
| 15 | ounces |
white kidney beans, canned
canned, rinsed and drained |
|
| 2 | cups |
chicken
cooked, cubed or ground |
Directions
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.
