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    Fresh Tomato White Chili


    Source of Recipe


    www

    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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