Light Chicken Chili

• 1 x nonstick cooking spray
• 1 pound chicken breast halves, boneless, skinless in strips
• 1 medium onions chopped
• 1 teaspoon garlic minced
• 2 cups chicken broth
• 4 ounces green chili peppers chopped
• 1 teaspoon cumin ground
• 1/2 teaspoon white pepper ground
• 4 each flour tortillas
• 4 ounces olives sliced and drained
• 1/2 cup cheddar cheese lowfat, shredded

1. Lightly spray a Dutch oven with vegetable oil.
2. Add chicken, onion, and garlic.
3. Cook over medium high heat until chicken is just tender, about 5 minutes.
4. Stir in broth, chili peppers, cumin, and white pepper.
5. Bring to a boil.
6. Reduce heat and simmer 5 minutes, uncovered.
7. Line each of 4 soup bowls with a tortilla.
8. Spoon in chili and top with olives and cheese.
9. Serve immediately.

nonstick cooking spray, chicken, onions, garlic, chicken broth, green chili peppers, cumin ground, white pepper, flour tortillas, olives, cheddar cheese

Taken from recipeland.com/recipe/v/light-chicken-chili-36383 (may not work)