Spicy Vegetarian Taco Soup

This recipe was inspired by the below Paula Dean Recipe. I wanted to make a healthy version of taco soup. Definitely will make this again, it was very easy to make and tasty.

Recipe Inspiration
http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html

Ingredients:
1 tbsp of olive oil
1/2 large onion, diced
1 garlic clove, minced
1 tbsp of chopped jalapeno
1 zucchini, cubed
1 can of pinto beans
1 can of black beans
1 can of corn kernels
1 tin of green chiles
1 can of fire roasted diced tomatoes
1 tin of sliced black olives (optional)
4 cups of vegetable stock
1.5 cup of water
2 tsp of cumin
2 tsp of cayenne pepper
1 packet of taco seasoning or 2 tbsp of taco seasoning
2 tbsp of lime juice
Salt to taste

Tortilla chips, avocado, cheese, cilantro, or sour cream for toppings!

Instructions:
1. In a large pot, heat 1 tbsp of olive oil
2. Add minced garlic clove, onion, and jalapeno to heated oil
3. Saute for 5 minutes on medium high heat until onion is translucent
4. Add cubed zucchini and saute for 3-4 minutes
5. Add cumin and cayenne pepper to veggies and stir
6. Pour the vegetable stock and water into the pot
7. Pour black beans, corn, pinto beans into a strainer and rinse and then add to the soup.
8. Add 1 tin of green chiles, taco seasoning, and drained olives.
9. Add 2 tbsp of lime juice and a sprinkle of salt and bring to a boil.
10. Let soup simmer for 10 to 15 minutes.
11. Serve with chopped avocado, cheese, sour cream, and/or tortilla chip pieces.