In a saucepan over medium heat, soften the onion, jalapeño, garlic and spices in the oil. Season with salt and pepper. Add the broth, beans, cauliflower and potato. Bring to a boil, reduce the heat, cover and simmer until the vegetables are tender, about 15 minutes. Add the sour cream. Adjust the seasoning.
Serve in bowls. Garnish with cheese and crushed corn chips.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.