Cooking Directions

• 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.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped (about 1 cup)
• 1 large green pepper, diced (about 1 cup)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
• 1 can (about 15 ounces) low sodium black beans, rinsed and drained
• 1 can (about 15 ounces) low sodium kidney beans, rinsed and drained
• 1 can (about 15 ounces) diced tomatoes, undrained
• 1 cup frozen whole kernel corn
• 1 avocado, pitted, peeled and diced
• 2 tablespoons lime juice