Fresh Tomato White Chili

Fresh Tomato White Chili


  • 3 lg fresh tomatoes (1 1/2 lbs)
  • 1 tb vegetable oil
  • 1/2 c chopped onion
  • 4 ounces 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 ounces can chicken broth
  • 15 ounces 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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