Tortilla lime soup

Prep 0 h : 20 m
Cook 0 h : 30 m


  • 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

    ΒΌ 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.