Vegetarian Tortilla Soup

Name: Vegetarian Tortilla Soup
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, chopped; 1 carrot, chopped; 1 bell pepper (I used red), chopped; 1-2 jalapenos, minced; 4 cloves garlic, minced; 2½ teaspoons ground cumin; 2½ teaspoons dried oregano; 2½ teaspoons chili powder; ⅛ teaspoon salt; 1 14.5 oz (400g) can diced tomatoes; ¼ cup tomato paste; 5 cups vegetable broth; 1 tablespoon lime juice; 4-8 corn tortillas, cut into 1 inch squares (the more you use, the thicker the soup); 1½ cups cooked chickpeas or 1, 14oz/400g can of chickpeas; chopped cilantro for garnish (optional)