Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       large        Fresh tomatoes (1 1/2 lbs)
   1       tb           Vegetable oil
     1/2   c            Chopped onion
   4       oz           Can, mild green chilies
   1       t            Minced garlic
   1       t            Ground cumin
   1       t            Oregano leaves, crushed
   1       t            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

Preparation:

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.