Step 1

Coat poblano pepper with olive oil, sprinkle with applewood smoked salt.

Step 2

Roast pepper at 350 degrees for 15 minutes.

Step 3

Chop onion, jalapeño, garlic and cilantro.

Step 4

While pepper is roasting, heat oil in large nonstick stock pot over medium heat.

Step 5

Add onion, jalapeño, and garlic, stirring occasionally until onions are softened, about 10 minutes.

Step 6

Add oregano, chili powder, ½ cup of Schultz’s Chili Lime Cooking Sauce and stir while continue cooking.

Step 7

When poblano is done, dice and add to the pot along with ham. Cook for 5 minutes.

Step 8

Add strained beans, a handful of chopped cilantro and 2 cups of broth to the pot, bring to a boil, and reduce heat to simmer for 15 minutes.

Step 9

Ladle ¾ of the pot into a blender and puree for dip.

Step 10

For soup, add 2 additional cups of chicken broth to the blender, then puree.

Step 11

Add the thickened broth mixture back into the pot with the remaining ¼ mixture. Simmer over low heat for 10 minutes.

Step 12

Serve with jalapeño, sour cream, cilantro, and fresh lime.