1 tablespoon vegetable oil
1/3 cup frozen chopped onion
2 cans (16 oz each) Old El Paso® vegetarian refried beans
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 can (11 oz) Green Giant® 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 can (14 oz) chicken broth
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
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.
Makes: 6 servings (1 3/4 cups each)