Monday's meal

Baby it's cold outside so here's a little something to warm you up a bit. There's lots of recipes out there for White Chicken Chili. In fact, you might have one you love. Here's mine, tweaked to make it the way I like it. I hope you enjoy it. Oh, and don't be afraid to tweak it some more...it might just be even better. Enjoy!

4 cups of uncooked chicken, cubed
2 cans great northern beans, undrained
1 large onion, diced
1 cup frozen white corn
1 yellow pepper, diced
2 tsp. fresh garlic, minced
1 small can chopped green chilis
1 cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp paprika
1 tsp salt
1 tsp of oregano
1 tbsp. ground white pepper
3 tbsp. olive oil
2 tsp of lime, squeezed for juice
1 seeded jalapeno pepper, diced
½ cup sour cream
½ cup shredded pepper jack cheese

Heat olive oil in large saute pan to medium-high heat, and add garlic, onions, and chicken. Saute for 10-15 minutes or until chicken is no longer pink.

In a large Dutch oven add chicken broth, cumin, paprika, ground pepper, salt, lemon juice, chilis and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, jalapeno and white wine.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack and serve with some warm yeast rolls.