Recipe courtesy of Pillsbury Bake-Off
Save Recipe Print
30 min
10 min
6 (1 3/4-cup) servings




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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:


Jamaican Beef Patties

Recipe courtesy of Cheryl Smith

Fiesta Beans

Recipe courtesy of Ree Drummond

Scalloped Potatoes and Country Ham

Recipe courtesy of Damaris Phillips

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Red Beans and Rice

Recipe courtesy of Robert Irvine

String Bean and Potato Salad

Recipe courtesy of Anne Burrell

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.