Coat poblano pepper with olive oil, sprinkle with applewood smoked salt.
Roast pepper at 350 degrees for 15 minutes.
Chop onion, jalapeño, garlic and cilantro.
While pepper is roasting, heat oil in large nonstick stock pot over medium heat.
Add onion, jalapeño, and garlic, stirring occasionally until onions are softened, about 10 minutes.
Add oregano, chili powder, ½ cup of Schultz’s Chili Lime Cooking Sauce and stir while continue cooking.
When poblano is done, dice and add to the pot along with ham. Cook for 5 minutes.
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.
Ladle ¾ of the pot into a blender and puree for dip.
For soup, add 2 additional cups of chicken broth to the blender, then puree.
Add the thickened broth mixture back into the pot with the remaining ¼ mixture. Simmer over low heat for 10 minutes.
Serve with jalapeño, sour cream, cilantro, and fresh lime.