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Export 14 ingredients for grocery delivery
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.