Light Chicken Chili

Recipe Ingredients

		Vegetable cooking spray
1 lb	454g / 16oz	Skinless boneless chicken breast - in strips
1 lb	454g / 16oz	Onion - chopped (medium)
1 teaspoon	5ml	Minced garlic
2 cups	474ml	Chicken broth
4 oz	113g	Green chili peppers - chopped
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground white pepper
4		Tortillas
4 oz	113g	Olives - sliced and drained
1/2 cup	73g / 2.6oz	Cheddar cheese - low fat, shredded

Recipe Instructions

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.

Source:
AHA Quick and Easy Cookbook

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