Tortilla lime soup
150g medium white onion, coarsely chopped
2 cloves garlic, quartered
1 fresh long red chilli, coarsely chopped
600g tomatoes, peeled and quartered
1 tbsp peanut oil
¼ tsp ground allspice
375ml chicken stock
11/4 litres water
2 tsp finely grated lime rind
4 tbsp lime juice
70g tomato paste
80ml peanut oil, extra
6 x 15cm corn tortillas, each 15cm in diameter, cut into 2cm wide strips
250g avocado, finely chopped
2 green onions, finely chopped
4 tbsp coarsely chopped fresh coriander
Blend or process white onion, garlic, chilli and tomato until smooth.
Heat oil in large saucepan; cook tomato mixture and allspice, stirring, until fragrant.
Add stock, water, rind, juice and paste; bring to the boil.
Reduce heat; simmer, uncovered, about 15 mins or until soup thickens.
Season to taste.
Meanwhile, heat extra oil in medium frying pan; cook tortilla strips in batches, until golden.
Drain on absorbent paper.
Divide tortilla strips into bowls; ladle soup over.
Serve topped with combined avocado, green onion and coriander.