Heat a soup pot with the olive oil to medium-high heat. Add the onion, zucchini, and pepper and saute for 5 minutes until the veggies start to soften. Add the garlic and the cumin and stir for 2 more minutes. Pour in the enchilada sauce and the stock. Let the soup come to a boil, then stir in the kale and let wilt for 5-10 minutes.

Stir in the sour cream and taste the soup; add salt if you'd like to.

Serve with tortillas or chips and extra sour cream, if you'd like. Enjoy!