Ingredients

• Soup
• 1 tablespoon oil
• 1/3 cup frozen chopped onion
• 2 (16-oz.) cans Old El Paso? Vegetarian Refried Beans
• 1 (11-oz.) can Green Giant? Mexicorn? Whole Kernel Corn, Red and Green Peppers
• 1 (11-oz.) can Green Giant? White Shoepeg Corn
• 1 (4.5-oz.) can Old El Paso? Chopped Green Chiles
• 1/2 cup Old El Paso? Thick 'n Chunky Salsa
• 1 (14-oz.) can chicken broth
• 1 teaspoon Jamaican jerk seasoning
• 1 lb. cooked lean ham, cut into 1/2-inch pieces
• 1 (2 1/4-oz.) can sliced ripe olives, drained
• 1/3 cup lime juice
• 6 tablespoons sour cream
• 6 lime slices

Instructions

1. Heat oil in large saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender. 2. Add refried beans, whole kernel corn, shoepeg corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. 3. Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. 4. To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.;