Light Chicken Chili
By: Andie Mitchell
Published: Thursday, December 24, 2009 - 3:08am

Ingredients




vegetable cooking spray
1 pound boneless skinless chicken breast in strips
1 medium onion, chopped
1 teaspoon minced garlic
2 cups chicken broth
4 ounces green chili peppers, chopped
1 teaspoon ground cumin
1/2 teaspoon ground white pepper
4 tortillas
4 ounces olives, sliced and drained
1/2 cup cheddar cheese, lowfat shredded

Preparation

1 Lightly spray a Dutch oven with vegetable oil. Add chicken, onion, and garlic. Cook over medium high heat until chicken is just tender, about 5 minutes. Stir in broth, chili peppers, cumin, and white pepper. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Line each of 4 soup bowls with a tortilla. Spoon in chili and top with olives and cheese. Serve immediately.