Peel and chop the onion. Leave half of the onion on the side for garnishing and fry the rest in some oil for 1 minute together with the spice mix. Add the diced tomatoes, 500 ml water, the stock cube and the (drained) roasted peppers.
Bring to the boil, finely blend with an immersion blender and simmer for 5 minutes. Meanwhile, fry the Chargrilled Pieces according to package directions.
Halve and peel the avocado, cut into cubes and sprinkle with lime juice. Ladle the soup into plates or bowls and spoon in the fried Chargrilled Pieces and avocado cubes and garnish with coriander, the rest of the red onion and tortilla chips.