Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      cups          chicken stock or broth
   1      cup           white onions -- diced
   1      cup           carrots -- sliced
   1      tablespoon    minced fresh jalapenos
   1      cup           zucchini -- sliced
   1      cup           yellow squash -- sliced
   1      tablespoon    salt
   1      cup           Roma tomatoes -- diced
   6                    baby-corn cobs -- precooked or 2 cups
                        -- kernel corn
   6      cups          crispy corn tortilla chips
   6      ounces        Monterey Jack cheese -- shredded

Preparation:

Place the broth in a pot over medium heat. Add onions and carrots and simmer until carrots are tender. Add jalapenos, zucchini, and yellow squash to broth and simmer 10 minutes more. Add salt. Taste and make sure all veggies are tender. Add tomatoes just before serving. Garnish with corn, tortilla chips, and cheese.