Rick Bayless' Tortilla Soup With Shredded Chard

By Food52
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Ingredients for 4 servings

4 to 6 corn tortillas, preferably stale store-bought ones

1/3 cup plus 1 tablespoon vegetable oil

4 to 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded (also called chilles negros)

2 garlic cloves, unpeeled

1 medium-large round ripe tomato (drained canned tomatoes can be substituted)

1 medium white onion, peeled, halved, and sliced 1/8 thick

6 cups good broth, preferably chicken

Salt, about 1/2 teaspoon, depending on saltiness of broth

2 cups (8 ounces) shredded Mexican Chihuahua cheese, or other melting cheese such as brick or Monterey Jack

1 large lime, cut into 6 wedges

4 cups loosely packed, thinly sliced (preferably red) chard leaves (you’ll need about 2/3 of a 12-ounce bunch)

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