Light Chicken Chili
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | teaspoon |
white pepper
ground |
|
| 4 | each |
flour tortillas
|
*
|
| 4 | ounces |
olives
sliced and drained |
|
| ½ | cup |
cheddar cheese
lowfat, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 453.6 | g |
chicken breast halves, boneless, skinless
in strips |
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
garlic
minced |
|
| 473 | ml |
chicken broth
|
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
white pepper
ground |
|
| 4 | each |
flour tortillas
|
*
|
| 115.6 | ml/g |
olives
sliced and drained |
|
| 118 | ml |
cheddar cheese
lowfat, shredded |
|
Directions
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.
