Step 1

Heat the oil in a large Dutch oven or pot over medium heat. Add the onion and 1/2 teaspoon kosher salt and cook, covered, stirring occasionally, until the onion is very tender and beginning to brown around the edges, 10 to 12 minutes. Add the garlic and jalapeño and cook, stirring, for 1 minute.

Step 2

Add the chile powder and cook, stirring, for 1 minute. Add the tomatoes (and their juices) and chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.

Step 3

Using an immersion blender (or a standard blender, working in batches), purée the soup. Ladle into bowls and serve with toppings.