Coarsely chop onion. Heat oil in a large saucepan set over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 minutes. Meanwhile, seed jalapeños, finely chop and stir in. Seed and chop green pepper. Add all of green pepper or, if you like a bit of crunch, add half now and half at end of cooking. Dice celery and add.
When onion is soft, stir in cumin, chili powder and oregano. Stir for 2 minutes. Add tomatoes, including juice, and broth. If using whole tomatoes, break up with a spoon. Bring to a boil, uncovered and stirring occasionally. Cover, reduce heat to low and simmer about 10 minutes.
Taste and stir in pinches of salt and pepper, if needed. Stir in corn and any remaining green pepper. Continue cooking until hot, about 5 minutes. Serve sprinkled with grated cheddar and lightly crushed corn chips.
Nutrition (per serving)
This hearty tomato chowder brims with southwestern flavours.