Lisa's Southern Kitchen

---

Ingredients:

• 1 lb. Ground Chicken

• 1 large can Whole Corn, drained

• 1 large can White Kidney Beans, drained

• 1 large can Navy Beans, drained

• 1 Onion, chopped

• 2 Cloves Garlic, minced

• 1 tsp. Dried Oregano

• 2 tsp. Cumin

• 3 cups Chicken Broth

• 1 tbsp. Worcestershire Sauce

• 2 tbsp. can Jalapenos

• 1 cup Shredded Mozzarella Cheese

• 1 tsp. Salt

• 1/2 tsp. Black Pepper

Instructions:

1. In a dutch oven over med high heat with hot oil, cook the ground chicken until done.
2. Add in onions, cook until tender about 3 minutes and add in garlic, cook for about 5 minutes.
3. In an immersion blender add in kidney beans and navy beans, puree until smooth. Add in the pot, stir until combined.
4. Add in whole corn and cook for 10 minutes. Stir in cheese until melted. Add in Worcestershire sauce and season with salt and black pepper, let simmer about 15 minutes until hot.
5. Serve hot in bowls.