Recipe - Light Chicken Chili

Vegetable cooking spray
1 pound Skinless boneless chicken
breast, in strips
1 md Onion, chopped
1 teaspoon Minced garlic
2 cup Chicken broth
4 ounce Green chili peppers, chopped
1 teaspoon Ground cumin
One half teaspoon Ground white pepper
4 Tortillas
4 ounce Olives, cut or sliced up and drained
One half cup Cheddar cheese, lowfat,
shredded

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 MCRecipe Digest V1 #567 by
susan@zeus.powersite.net on Apr 14, 1997