Ingredients
1
tablespoon vegetable oil
1/3
cup frozen chopped onion
2
cans (16 oz) Old El Paso™ Traditional Refried Beans
1
can (11 oz) whole kernel corn with red and green peppers, undrained
1
can (11 oz) white shoepeg corn, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2
cup Old El Paso™ Thick ’n Chunky salsa (any variety)
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon Jamaican jerk seasoning (dry)
1
lb lean cooked ham, cut into 1/2-inch pieces
1
can (2 1/4 oz) sliced ripe olives, drained
1/3
cup lime juice
6
tablespoons sour cream
6
lime slices, if desired
Preparation
In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.
