Amazing White Chili

4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 large onion, diced
1 cup frozen white corn
1 bell pepper, diced
2 tsp. fresh garlic, minced
1 small can chopped green chilis
1 cup white wine
1 can chicken stock
2 tsp. cumin powder
1 tbsp. ground pepper
3 tbsp. olive oil
1 lemon, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese

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

In a large Dutch oven add chicken broth, cumin, ground pepper, 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, 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 cheese, and serve with crusty garlic bread