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.