Heat olive oil over medium heat in a soup pot or dutch oven. Add onion and saute until onion is translucent. Add garlic and jalapeno and saute for another minute.

Add 1/2 cup of water and cream cheese. Cook until cream cheese melts then add the crumbled nachos, this will help thicken the soup. Add shredded chicken, corn and salsa and stir. Add chicken broth, hot sauce, tomato paste, and salt and pepper. Simmer for about 20 minutes. If soup is too thick add additional chicken broth or water until desired consistency.

To serve, top with shredded cheese and cilantro.