Corn and Bean Soup

1 tablespoon olive oil
1 cup onions, chopped
3/4 cup dice cooked ham
3 cups fresh corn kernels
2 (15-ounce) cans purple hull peas, rinsed and drained2
2 (14-ounce) cans chicken broth
2 (4.5-ounce) cans chopped green chiles, undrained (I used 2 frozen cubes of my the green chiles from my garden that had been roasted and diced.)

Heat olive oil in a Dutch oven over medium heat.
Add onions and cook until translucent, stirring frequently.
Add ham, corn and remaining ingredients.
Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. (Serves 6)