Lunch: Jamaican Ham and Bean Soup

One CAN never have enough tasty 30-minute CAN-do recipes!

Ingredients

1 tablespoon oil
1/3 cup frozen chopped onion
2 (16-oz.) cans Old El Paso™ Refried Beans
1 (11-oz.) can whole kernel corn, red and green peppers
1 (11-oz.) can 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 3/4 cups Progresso™ Chicken Broth (from 32-oz. carton)
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

Instructions

Heat oil in large saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender.
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.
Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.

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