Heat the olive oil in a large saucepan over medium heat, and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another 30 seconds until the garlic is fragrant, stirring constantly to avoid burning.
Pour in the diced tomatoes along with their juices, stirring to combine and letting the mixture simmer for 2-3 minutes to meld the flavors.
Stir in the vegetable broth, then add the corn, sliced zucchini, cumin, chili powder, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, allowing the vegetables to soften and flavors to develop.
Stir in the drained and rinsed black beans, then add chopped kale. Continue simmering uncovered for another 5 minutes until the kale wilts and the soup thickens slightly.
Taste and adjust seasoning with salt and pepper as needed. Remove from heat once everything is heated through and the flavors are balanced.
Serve the hot soup in bowls, garnished with additional toppings if desired, and enjoy the vibrant, hearty flavors.
