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.