In a skillet, roast chilies for 20-30 seconds over high heat.
02Remove from heat and let cool.03In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.04Add garlic and cumin and cook, stirring constantly for about 30 seconds.05Add tomatoes, broth and chilies.06Reduce heat and simmer for 30 minutes, stirring occasionally.07In batches in a blender or with a stick blender, puree the soup.08Pour through a fine sieve, cheesecloth or food mill, if desired.09In a skillet, heat 2 tsp olive oil over medium-high heat.10Add bell peppers, zucchini and corn.11Season with salt and pepper and cook until tender- about 4 minutes.12Add to broth mixture with the black beans and kidney beans.13Simmer for 1-2 minutes, until vegetables are tender.14Stir in the vingegar and garnish with cilantro, lime wedges and avacado.