In a large saucepan, saut the chopped onions, crushed garlic cloves and chopped jalapenos for four to five minutes, or until onions turn translucent.
Stir in the can of diced tomatoes with green chilies, broth, water, lentils and chili powder.
Bring to a boil, then reduce heat to medium
Cover and cook for 20 minutes.
Once the lentils are soft, pour the soup into a blender or food processor and puree the soup.
Ladle into serving bowls and sprinkle some shredded cheese over the top of each bowl.
Serve spicy lentil soup with tortilla chips.