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, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well. 4. Bring to 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 bowls and if desired, top with 1 T. sour cream and lime slice to each. ---------------------------------------------------------------------------
Nutrition
Ingredients
