Put the crock-pot on low.Heat the oil in a small skillet over medium heat. Cut the chicken tender into 1 inch pieces. Put the chicken in the skillet and sauté until all the pink is gone on the outside (about 5 minutes) but they chicken is not browned.Put the chicken into the crock-pot. Add in the chicken stock, tomatoes, jalapenos, green pepper, onion, and garlic. Stir until well combined. Then add in the black beans, corn, and tomato paste. Mix well. Add in the spices and stir until combined.Shred 4 oz. of pepper cheese and stir into the soup. Cover and heat on low 8 hours.Shred the remaining pepper cheese and chop the cilantro. Pour soup into a bowl and top with the cheese, cilantro, and tortilla chips.