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Light Chicken Chili



Yield: 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.













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