Heat 1 TBSP olive oil in a skillet over medium heat. Add diced potatoes, season lightly with salt and pepper, and fry for 8–10 minutes, stirring occasionally, until crispy and golden. Remove and set aside on paper towels.

In a large pot, heat the remaining 1 TBSP olive oil over medium heat. Add chopped onion and garlic; sauté for about 3 minutes until fragrant and translucent. Stir in cumin and oregano and cook for an additional minute.

Add the beans and broth, stirring well. Bring to a gentle simmer and let cook for 10 minutes to allow flavors to meld.

Stir in the roasted green chile and fried potatoes. Simmer for another 5–7 minutes, so the potatoes absorb the soup’s flavors.

Turn off heat and stir in the shredded cheese until melted throughout. Taste and adjust seasoning with additional salt or pepper as desired.

Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if you like. Serve hot!