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




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.


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