Heat oil in a medium soup pan, add onions, garlic and jalapeno. Cook till onions turn translucent, about 3~5 minutes.
Add the peppers, potatoes and zucchini; cook for 3~4 minutes.
Stir in the tomatoes, black beans, ground cumin, chili powder, oregano, salt and pepper. Mix well.
Next add the broth and bring to a boil. Lower the heat and simmer the soup for 20~25 minutes or until the veggies are very tender. Taste and adjust the seasoning.
Serve warm topped with tortilla chips, cilantro and Enjoy!!