This was the product of a craving for Mexican food, a cold day and the contents of my cupboard, the result is a thick soup or a thinner veggie chili. It's quite versatile it makes enough for a few meals. The day after I made this I discovered the leftovers make a delicious queso mixed with cheddar cheese soup, paprika and hot sauce to taste. I am guessing at the amount of water since I just threw some in, add whatever you think will yield the right consistency.
*If you've never worked with jalapenos before broil them for a few minutes before trying to peel them and the skin will come off much easier. Also wear gloves or bags over your hands because they burn!