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In a large Dutch, heat oil over medium heat add onion and green onions. Sauté for 8-10 minutes or until the onions are translucent and tender.
Stir in the cilantro, garlic, oregano, cumin and adobo powder and cook another 2 minutes.
Add tomatoes and chicken broth to the pot and bring to a boil then reduce to a simmer.
Add the lentils and cook for 20 minutes then add the zucchini and yellow squash to the pot and cook another 10-20 minutes or until the zucchini and yellow squash is fork tender and the lentils are tender but not falling apart.
Stir in the lime juice.
Ladle the soup into bowls and garnish with cubes of Pepper Jack Cheese, tortilla strips, chopped cilantro, avocado and lime wedges.