In a large pot, heat oil, over medium heat.
Add garlic, onion, green pepper and squash; sauté a few minutes.
Stir in tomatoes, chilis, beans, corn, cumin, oregano, salt and pepper; cook until hot.
Add stock and bring to a boil.
Reduce to a simmer; cover and simmer 30 minutes.
Taste and adjust seasoning as desired; add extra broth if it is very thick.
Add a spoonful of cilantro, to individual bowls, just before serving.