Place onion, mushrooms, and bay leafs into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking.

Add garlic, peppers, and 1 cup of stock. Cook, stirring occasionally, for 5 minutes, until peppers begin to soften.

Add remaining stock and potatoes. Cover and cook over medium heat for 10 minutes.

Remove from heat and let sit covered for 5 minutes.

Add cilantro, lime juice, and zest immediately before serving.

Place a handful each of tomatoes, avocados, and tortillas strips into large soup bowls.

Pour hot soup directly over vegetables and tortillas strips; serve immediately.