Using kitchen string, tie thick stems at base of coriander and separate from the tender stems. Chop the tender stems and leaves.
Heat the olive oil in a large saucepan over medium-high heat. Add onion and chilli and cook, stirring frequently, for 5 mins or until just tender. Add the garlic and cook for 1 min. Stir in the tomatoes, salsa, stock, 2 cups (500ml) water, tied coriander stems, potatoes, cabbage, kale, cauliflower and zucchini. Bring to the boil over medium heat. Reduce to a simmer. Cook, partially covered, for 35 mins or until vegetables are tender. Stir in chopped coriander and lime juice. Remove and discard coriander stems.
Meanwhile, in a medium frying pan, add enough vegetable oil to come 1cm up the side of pan. Heat to 75°C over medium heat (when oil is ready, a small piece of tortilla sizzles as soon as it hits the oil). Add 1 tortilla and cook, turning once, for 1-2 mins each side or until golden and crispy. Transfer to a plate lined with paper towel. Sprinkle with salt. Repeat with remaining tortillas.
Divide vegetable mixture among serving bowls. Serve with tortillas.
Tip: SERVE WITH... sliced avocado and coriander sprigs