Heat oil over medium heat in a large soup pot.
Add in diced bell peppers, red onion, jalapeno, and a touch of salt.
Cook for 5 minutes, stirring occasionally.
Add in minced garlic and spices (ground cumin, oregano, cayenne).
Stir and cook for 60 seconds.
Add in diced tomatoes, green chiles, and vegetable broth.
Turn the heat up to high and bring to a boil.
Lower the heat, cover, and simmer for 10 minutes.
Add in beans, corn, and diced zucchini.
Re-cover and simmer for another 15 more minutes, or until the zucchini is tender.
Serve immediately with optional toppings!