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