Vegetable Tortilla Soup - Christine Avanti

Ingredients

• 1 lb cubed chicken breast (optional)
• 1 ½ tsp fine sea salt
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1 tsp fresh cracked black pepper
• 3 tsp extra-virgin olive oil
• 1 large onion (diced)
• 3 garlic cloves (minced)
• 1 med zucchini (diced)
• 1 med potato (diced)
• 2 celery ribs (diced)
• 2 carrots (diced)
• 20 grape tomatoes (halved)
• 1 can crushed tomatoes (28 ounces) ((preferably San Marzano))
• 4 cups chicken stock
• ½ cup corn kernels, thawed frozen (or scraped from 1 grilled or boiled ear of corn)
• ½ cup peas
• ¼ bunch cilantro, chopped (optional)
• 1 bunch scallions (chopped)
• ¼ cup vegan plain yogurt (or low fat Greek yogurt)
• Vegan cheddar cheese
• 1-2 limes (cut into wedges)
• Tortilla chips