Light Chicken Chili
- 1 lb. chicken breast halves without skin, cubed
- 1 medium onion, chopped
- 1 tsp. garlic, minced
- 2 c. chicken broth, fat-free
- 4 oz. green chilies, chopped
- 1 tsp. cumin powder
- 1/2 tsp. white pepper
- 32 oz. navy beans, canned
- 4 tortillas, 5 in whole wheat
- 4 oz. black olives, sliced
- 1/2 c. cheddar cheese, low fat, shredded
- Lightly spray Dutch oven with Pam. Add chicken, onions and garlic. Cook over medium-high heat until chicken is just tender, about 5 minutes. Stir in broth, chilies, cumin and white pepper. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Drain and rinse beans. Place 1/2 of the beans in a medium bowl and mash thoroughly. Stir mashed beans and remaining whole beans into chicken mixture. Simmer 5 minutes.
chicken breast halves, onion, garlic, chicken broth, green chilies, cumin powder, white pepper, navy beans, tortillas, black olives, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=65784 (may not work)