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

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