Add the olive oil to a large heavy-bottomed pot and heat over over medium heat. Once the oil is hot, add the onions, carrots, celery, and garlic. Cook for 10 minutes, stirring occasionally.
Add the broth, tomatoes, jalapeños, frozen corn, cumin, salt, pepper, and cooked chicken. Simmer for 30 minutes, or until the vegetables are tender.
Ladle into bowls and top with cheese and crushed tortilla chips.