Fresh Tomato White Chili

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.

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