How to make Vegetable Tortilla Soup

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until onion is translucent.

Stir in bell pepper, carrots, and celery; cook for about 5 minutes.

Add zucchini and cook for another 3 minutes.

Stir in diced tomatoes, vegetable broth, cumin, chili powder, salt, and black pepper.

Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes.

Add corn and black beans, simmer for an additional 5 minutes.

Taste and adjust seasoning if necessary.

Serve hot, garnished with diced avocado, cilantro, and lime wedges.

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