Sauté onions and garlic in small amount of oil until onions are translucent. Add cumin, coriander and oregano. Sauté for one more minute. Add water, bouillon and potatoes. Simmer until potatoes are cooked through. Puree half of the soup with the nutritional yeast, unless you like it chunkier. Or puree the entire thing if you like it smooth. Add green chilies and jalapeno if desired. Adjust seasonings as necessary. When I made this, I had a little leftover Pico de Gallo and I threw it in, but it was good without it. But if you like more flavor, go ahead and throw some salsa in. It would also be good with some chipotle.