Step by step

1. Heat oil in frying pan over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown for about 8 minutes. Remove from heat.

2. While onion mixture is cooling, add torn tortilla, tomatoes, chillis, stock, chilli powder, cumin, lime peel and juice, coriander and 1 teaspoon salt to the jar of the KitchenAid ARTISAN Power Plus Blender. Add onion mixture, secure lid and set blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off.

3. Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for about 4 minutes.

4. Soup should be hot. Add chicken and tortilla chips and pulse 2 to 3 times on low to mix. Serve immediately, garnished with avocado and cheese. Pass lime wedges at table, if desired. To store, do not add tortilla chips; leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.

5. Description