Light Chicken Chili - cooking recipe

Ingredients

1 lb. chicken breast halves without skin, cubed
1 medium onion, chopped
1 tsp. garlic, minced
2 c. chicken broth, fat-free
4 oz. green chilies, chopped
1 tsp. cumin powder
1/2 tsp. white pepper
32 oz. navy beans, canned
4 tortillas, 5 in whole wheat
4 oz. black olives, sliced
1/2 c. cheddar cheese, low fat, shredded

Preparation

Lightly spray Dutch oven with Pam. Add chicken, onions and garlic. Cook over medium-high heat until chicken is just tender, about 5 minutes. Stir in broth, chilies, cumin and white pepper. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Drain and rinse beans. Place 1/2 of the beans in a medium bowl and mash thoroughly. Stir mashed beans and remaining whole beans into chicken mixture. Simmer 5 minutes.