Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent.
Stir in minced garlic and cook for an additional minute.
Add diced bell pepper and carrot; cook for 5 minutes.
Mix in diced zucchini and cook for another 3 minutes.
Add black beans and diced tomatoes to the pot.
Pour in vegetable broth and stir to combine.
Season with cumin, chili powder, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
Serve hot, garnished with fresh cilantro and tortilla chips.