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: 6Source:
Submitted by: Recipe Group Member
Date:
