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Light Chicken Chili
from: Recipes-ExchangeIngredients
* 1 vegetable cooking spray
* 1 lb skinless boneless chicken breast, in strips
* 1 md onion, chopped
* 1 ts garlic, minced
* 2 cup chicken broth
* 4 oz green chili peppers, chopped
* 1 ts cumin, ground
* 1/2 ts white pepper, ground
* 4 tortillas
* 4 oz olives, sliced, drained
* 1/2 cup cheddar cheese, low fat, shredded
Preparation
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.
Yield: 6 Servings
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