Saute the onion and green pepper in 2-3 T olive oil.
Add the minced garlic and cook for a couple minutes and then add the cumin.
Add the rest of the ingredients except the cream and cook for 15-20 over medium heat until the
cheese is mostly melted.
Add the cream, turn off the heat and cover and the rest of the cheese should melt.
Be careful not to let the soup come to a boil after the cream is added.
Serve with avocado, cheese, cilantro, and tortillas!