Ingredients
- 4 tortillas
- 1 onion (chopped)
- 2 cups chicken broth
- 1 pound chicken breast in (skinless boneless)
- 4 ounces green chili peppers (chopped)
- 4 ounces olives (sliced)
- 1/2 cup cheddar cheese
- 1 teaspoon garlic (minced)
- 1 teaspoon cumin (ground)
- 1/2 teaspoon pepper (ground white)
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.
