Rick Bayless' Chilied Tortilla Soup With Shredded Chard

Ingredients

• 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
• 2 garlic cloves, unpeeled
• 1 medium-large round ripe tomato (drained canned tomatoes can be substituted -- see note)
• 1 medium white onion, 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)