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5 dried pasilla chile peppers

2 tablespoons extra-virgin olive oil

2 cups chopped onions

2 cloves garlic, minced

1 1/2 cups low-sodium chicken broth

2 tablespoons creamy peanut butter

1 1/2 teaspoons sugar

1 teaspoon dried oregano, crumbled

1 8-to-10-ounce bag tortilla chips

1 3.1-ounce disk Mexican chocolate, chopped

Kosher salt and freshly ground pepper

1/2 to 1 cup grated Oaxaca cheese or monterey jack cheese

2 to 4 tablespoons Mexican crema or sour cream

2 to 4 tablespoons chopped fresh cilantro