Ingredients
Method
1.Melt butter in a large saucepan over medium heat; cook the onion and garlic, stirring, for 5 minutes or until onion softens. Add capsicum, oregano and spices; cook, stirring, for 30 seconds or until fragrant. Add flour and tomato paste; cook, stirring, for 1 minute or until combined. Gradually stir in stock, the water and tomatoes; bring to the boil, stirring. Stir in rice; simmer, uncovered, stirring occasionally, for 15 minutes or until rice is tender.
2.Meanwhile, heat a large oiled frying pan over medium-high heat; cook chorizo for 3 minutes or until browned. Drain on paper towel.
3.Add chorizo and chicken to soup; stir over medium heat for 5 minutes or until hot. Season to taste.
4.Serve bowls of soup topped with avocado and coriander. Accompany with lime halves.