Add the spring onions into a hot pan with garlic, rice, pepper, pork, tinned tomatoes, coriander, and oil. Pour in 850 ml of water and salt and close the lid. Allow to simmer for 10 minutes.
Grate cheese over the tortilla chips and place in a warm oven to heat gently.
In a bowl, blitz the yoghurt, chilli and mint together.
Blend the soup and add the lime juice and extra water if you need to. How thick it is depends on how you would prefer it.
Serve the soup and drizzle over the yoghurt sauce, add crumbled feta, chopped avocado and serve with warm nachos.