Ingredients 2 cups chicken broth, unsalted de-fatted 1 tablespoon olive oil 2 teaspoons cumin, ground 2 tablespoons pickling spice 2 each red bell pepper, sliced 1 pound chicken, boneless skinless breast halves 2 each yellow bell pepper, sliced 2 tablespoons jalapeno chili, minced with seeds 1 each onion, halved, thinly sliced 1/3 cup rice wine vinegar 1/4 cup cilantro, leaves, fresh 3 tablespoons garlic, minced Directions: Make sure to use baked (no oil) tortilla chips to keep it light. Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 cup, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as pushers. 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.