Directions
In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Stir in the ham, refried beans, broth, corn, chilies, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes stirring occasionally.
Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices. Yield- 7 servings (2-3/4 quarts).
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