Light Chicken Chili

6 Servings

1 vegetable cooking spray
1 lb skinless boneless chicken
1 breast in strips
1 md onion, Chopped
1 t garlic, Minced
2 c chicken broth
4 oz green chili peppers
1 chopped
1 t cumin, Ground
1/2 t white pepper, Ground
4 tortillas
4 oz olives and, Sliced
1 drained
1/2 c cheddar cheese, lowfat
1 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.