With the recent frigid weather, nothing sounds better than a hot bowl of soup. Michael Syrop shares his white chicken chili recipe that would make a perfect meal during January, national soup month.

"When the weather gets cooler, soup becomes more of a comfort food," Michael stated.

"People like a nice warm bowl of soup when it's cold outside or when it's rainy. It tends to push away the weather," he added.

Syrop, a criminal defense lawyer, developed his recipe through trial and error over the years. "I started with some different recipes. I made adjustments of my own and finally came up with something I like," he said.

"I think soup's the kind of thing that so many people can like, and so many people can adapt a basic recipe to their own particular tastes," he said. "Because of the liquid base, it's easy to add different spices and take out different spices depending upon who you're cooking for."

When Syrop knows his two daughters, Sarah and Rachel, will be eating the dish, he tones down the spices in the mix of chicken, onions, peppers, green onions and tomatillos.

Syrop, who didn't start cooking until after he married his wife, Nancy, said the recipe is fairly simple.

"It takes some effort cutting up the peppers and onions. But once you get your vegetables cut up, it's just putting things in the pot and letting it get hot," he said.

Not only does it taste good but also the colorful vegetables bring a nice visual to the table, he said.

Although the one-pot meal standing on its own is nutritious, he enjoys serving the chili with grated cheese, sour cream and sourdough bread.

And if there are any leftovers, the chili only gets better the next day. "I like it the second day. I think the flavors blend more," he said.

Soup's on!