Fry onion and garlic in olive oil until onion is tender. Place in Dutch oven. Puree jalapenos and tomatoes in blender. Add to Dutch oven. Add broth and spices. Bring to a boil; cover, reduce heat and simmer for 1/2 hour.
It is full of fiber and lower in calories than many taco type soups (and quick). In a large pan combine the beans, broth, corn, salsa, chicken and water. Bring to boil. Reduce heat; cover and simmer for 10 minutes.
