Heat onion, garlic and olive oil in a skillet for 3-4 minutes until softened over medium heat.
Add chili powder, coriander and cumin and stir to combine. Cook 3-4 more minutes.
Add broth, water, beans, corn, pepper and tomatoes. Mix well.
Bring to a boil, cover and let simmer on low for 20-25 minutes.
Top with avocado, tortilla chips, jalapeños or whatever toppings you'd like.