Light Chicken Chili

Ingredients:

  • Vegetable cooking spray
  • 1 lbs Skinless boneless chicken breast in strips
  • 1 md Onion, chopped
  • 1 tsp Minced garlic
  • 2 cup Chicken broth
  • 4 oz. Green chili peppers, chopped
  • 1 tsp Ground cumin
  • 1/2 tsp Ground white pepper
  • 4 oz. Tortillas
  • 4 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.

Servings: 6 Print This Page
chili 1
chili 2