Spray Dutch oven with cooking spray and heat olive oil. Saut onion over medium heat, until softened and translucent, about 5 minutes.
Add chiles and celery, and saut 1 minute more. Add chili powder and cumin and saut, stirring constantly, another minute.
Pour 6 cups of the stock over saut, along with juice from canned tomatoes (reserve the diced tomatoes themselves for later use in the recipe).
Bring stock-juice mixture to a boil and drop in carrots, potatoes, green beans and butternut squash. Cover.
Turn down heat to simmer, and let cook about 30 minutes, or until vegetables are very tender. Lift lid and add tomatoes, zucchini, beans, salt, black pepper, sweetener and allspice.
If youd like the soup more "brothy", at this point add the additional 2 cups stock, and bring to a boil, then turn down to simmer. Simmer for 10 minutes.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot. Serve very hot, with the optional whole corn chips pointing up out of the soup (like sharks fins), a good solid sprinkle of cheddar melting on top, and a few cilantro sprigs.