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1
Heat a large cast-iron skillet over high heat until hot.
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2
Arrange the onion and garlic in the skillet in a single layer and cook, turning once, until charred, about 7 minutes.
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3
Working in batches, if necessary, combine the chipotle, tomatoes, charred onion, and garlic in a blender and puree until smooth.
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4
Transfer the tomato mixture to a large pot.
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5
Bring to a boil and cook, stirring, until the mixture has thickened, about 4 minutes.
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6
Pour in the broth, return to a boil, lower the heat, and simmer, covered, stirring occasionally, for 20 minutes.
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7
Meanwhile, pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches.
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8
Place over medium heat and heat to 365 degrees F. Add the tortilla strips and fry until golden brown, about 1 minute.
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9
Using a slotted spoon, transfer the strips to a paper towel-lined plate and sprinkle with salt.
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10
Repeat with the pasilla strips, frying them for 10 seconds, and transfer to the plate.
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11
When ready to serve the soup, stir in the 2 teaspoons salt and the lime juice.
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12
Divide the tortilla strips and cheese among soup bowls and ladle the tomato broth over them.
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13
Garnish with the pasilla strips, scallion, and cilantro.
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14
Serve immediately.
