Jamaican Ham and Bean Soup

 

1

tablespoon vegetable oil

1/3

cup frozen chopped onion

2

cans (16 oz each) Old El Paso® 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 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

• 1 In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
• 2 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.
• 3 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.