Light Chicken Chili

vegetable cooking spray 1 pound skinless boneless chicken breast -- in strips

1 medium onion -- chopped

1 teaspoon minced garlic

2 cups chicken broth

4 ounces green chili peppers -- chopped

1 teaspoon ground cumin

1/2 teaspoon ground white pepper

4 tortillas

4 ounces olives -- sliced and drained

1/2 cup cheddar cheese, lowfat -- 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.