Add chiles to a bowl and cover with a little hot water to help soften the pepper, set aside.

In a large soup pot add olive oil and set over medium heat.

Once the oil is hot add in the onion and saute just until the onion is soft.

Add in the garlic and cook for another 30 seconds or until the garlic is fragrant.

Remove from the heat and add all the onions and garlic to the container of your blender.

Also to the blender add chiles and tomatoes. Puree until totally smooth. I used my Vitamix which comes with a 64-ounce container. If your blender isn't as big split this into 2 batches.

Pour mixture back into the soup pot and add in chicken stock and shredded chicken.

Simmer on low for 30 minutes to let the flavors combine.

Once the soup has simmered and is hot remove from the heat and stir in the Swiss chard leaves and lime juice.

Serve topped with tortilla strips, lime wedges, shredded cheese, cubed avocado, and chopped cilantro.

Preheat oven to 350 degrees F and add cut tortillas to a parchment-lined rimmed baking sheet.

Drizzle with olive oil and sprinkle with desired amount kosher salt and pepper.

Bake for about 15 minutes or until they are lightly browned. Keep an eye on these tortillas because they can go from not cooked to burnt in just a minute.

Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.

Lightly drizzle olive over the chicken and rub over to make sure it's coated.

Sprinkle with kosher salt and pepper.

Bake for about 1 hour or until fully cooked.

Once cooked remove from the oven and let cool.

Once cool enough to handle pick off the meat and throw away the bones and skin.