Recipe - Fresh Tomato White Chili

3 lg Fresh tomatoes (1 One half lbs)
1 tablespoon Vegetable oil
One half cup Chopped onion
4 ounce Can, mild green chilies
1 teaspoon Minced garlic
1 teaspoon Ground cumin
1 teaspoon Oregano leaves, crushed
1 teaspoon Sugar
1/8 teaspoon Ground cloves
1/8 teaspoon Ground red pepper
14 One half ounce Can, chicken broth
15 ounce Can, white kidney beans,
Rinsed and drained
2 cup 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, minced
tomatoes, and chopped cilantro, if desired.