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. |
