Heat the oil in a 4-quart saucepan over medium heat. Add the onion, green pepper, chili powder and cumin and cook for 5 minutes or until tender-crisp, stirring occasionally.Stir in the soup, beans, tomatoes and corn and heat to a boil. Reduce the heat to low. Cook for 20 minutes. Season with salt and pepper, if desired. Serve hot, topped with the avocado and drizzled with the lime juice.
1 tablespoon olive oil1 large onion, chopped (about 1 cup)1 large green pepper, diced (about 1 cup)2 teaspoons chili powder2 teaspoons ground cumin1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup1 can (about 15 ounces) low sodium black beans, rinsed and drained1 can (about 15 ounces) low sodium kidney beans, rinsed and drained1 can (about 15 ounces) diced tomatoes, undrained1 cup frozen whole kernel corn1 avocado, pitted, peeled and diced2 tablespoons lime juice
Elbow macaroni is dressed with a cheesy to...
Sauteed chicken. rotini and corn are coa...
You can serve this soup as a starter or as...
This flavorful entrée features sautéed c...