Heat oil in a large pot and cook onion and garlic until onion is soft and browning.

Add Capsicum and mince, cook for another 5 minutes (stirring occasionaly) until beef is slightly browned.

Add spices and cook for another minute, stirring all the while. Add dried oregano, tomato and stock- bring to the boil then reduce heat and simmer for 10 minutes.

While the soup simmers, chop 4 of the tortillas into pieces about 2.5cm squared, then stir into the soup along with lime or lemon juice and a good pinch of sea salt. Simmer for a further 5mins- then stir in fresh chopped coriander.

For a nice garnish I sliced up a couple of the tortillas into 5mm strips, sprayed with olive oil, sprinkled with some tumeric and baked on high heat for around 10 mins- turning once. I removed from the oven and layed them on paper towel to let crispy up.

Spoon into bowls with crispy turmeric tortilla chips in the centre. Very nice!