Heat olive oil in a saucepan.

Add chopped onion, minced garlic, and finely chopped jalapeño to the saucepan.

Sauté until the vegetables are softened, about 3-4 minutes.

Add cumin powder, chopped tomatoes, thinly sliced zucchini, sliced bell peppers (all colors), sweet corn, water, and vegetable stock to the saucepan.

Bring the mixture to a simmer and cook for 3 minutes.

Add black beans and red chili sauce or flakes to the soup.

Continue to simmer for 10-15 minutes, allowing the flavors to meld.

Season with salt and black pepper to taste.

Prepare the pico de gallo: In a mixing bowl, combine finely chopped onion, finely chopped tomatoes, minced garlic, finely chopped jalapeño, salt, and black pepper.

To serve, place tortilla chips at the bottom of the bowl, add diced avocado, pour the soup over the chips and avocado.

Garnish with pico de gallo and fresh cilantro.

Serve hot with garlic bread and a salad.