Corn tortillas 2 nos. Vegetable broth 4 cups Chopped tomato 1 no. Lime juice 1 tbsp. Lime slices 4 large Chopped onion 1/3 cup Chopped green chilies ¼ cup Vegetable oil 2 tsps. Oil for frying Salt As per taste Walnut 40 gms. Saffron A pinch Cream 1/2 cup Salt To taste

1.Cut tortillas in 5 x 1 cm strips. 2.Heat oil in a small saucepan & fry tortilla strips in hot oil until brown and crisp. Drain the oil & keep aside. 3.Heat 2 teaspoons vegetable oil in a large saucepan, add onions, chilies and sauté until onion is soft. 4.Add vegetable broth, salt, cover and simmer for 20 minutes. 5.Add tomato and simmer for another 5 minutes, then stir in lime juice. 6.Serve the soup in bowls and add fried tortilla strips and a lime slice before serving.