Light chicken chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | pounds | Skinless boneless 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 |
| ½ | teaspoon | Ground white pepper |
| 4 | Tortillas | |
| 4 | ounces | Olives, sliced and drained |
| ½ | cup | Cheddar cheese, lowfat, shredded |
Directions
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.
Recipe by: AHA Quick & Easy Cookbook Posted to MC-Recipe Digest V1 #567 by susan@... on Apr 14, 1997