Sopa de Lima and Quesedillas

Sopa de Lima is kind of like tortilla soup. I had it in Mexico and fell in love with it. This is a somewhat modified version, but it is very easy to make and healthy.

Ingredients:
5 long green chiles (You can use any kind of pepper you want depending on how spicy you like to eat: poblano, Anaheim, jalapeno, or even bell peppers. This version is pretty spicy. If you don't like spicy, use only 1 or 2 poblano peppers or bell peppers.)
1/2 large onion
1 can diced tomatoes
1 can black beans (drained and rinsed)
36 ounces of chicken broth
lime juice (3 or 4 limes or about 1/3 cup of juice)
2 cloves of garlic chopped (only 1 clove if you aren't crazy about garlic)
Ground cumin (about 1 teaspoon)
Cilantro
Tortillas
Shredded Mexican blend cheese
Garlic salt
Chili powder

Dice the onion and chiles. Heat a soup pot over medium heat, add a little oil, and saute the onion and chiles until cooked. Add the tomatoes, black beans, and ground cumin. Stir to combine. Then add the chicken broth. Bring to a boil and let cook for 5 to 10 minutes. Remove from heat and add the garlic and lime juice. Let sit about 5 minutes (this will cook but not burn the garlic). Top soup with chopped cilantro.

While the soup is sitting, fill some tortillas with cheese. Add some garlic salt and chile powder to taste. Fold over and warm in a pan until the cheese melts.

Serves 4