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Black Bean Soup with Roasted Poblano Chiles

['2 poblano chiles', '2 tablespoons raw shelled pumpkin seeds (pepitas)', '1 large dried pasilla or ancho chile, stemmed, seeds removed', '1 tablespoon vegetable oil', '1 medium onion, coarsely chopped', '4 garlic cloves, peeled, crushed', '1 14.5-ounce can fire-roasted or plain diced tomatoes', '4 cups low-sodium chicken broth', 'Kosher salt', '2 14.5-ounce cans black beans, drained', '1/2 cup crumbled queso fresco or feta', 'Lime wedges (for serving)']

Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

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