Jamaican Ham and Bean

• 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
• Garnish
• 6 tablespoons sour cream
• 6 lime slices

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

oil, onion, vegetarian, kernel, green giant, green chiles, n chunky salsa, chicken broth, jerk seasoning, cooked lean ham, olives, lime juice, sour cream, lime slices

Taken from www.foodnetwork.com/recipes/jamaican-ham-and-bean-recipe.html (may not work)