Tamale Soup

1 TB olive oil
1 lg onion, chopped
2 garlic cloves, minced
1 ½ lb chuck roast, chopped
1 (15 oz) can tomato puree
1 ½ c tomato juice
1 (14 oz) can beef broth
½ c sliced olives
½ c chopped green chilies
1 (11 oz) can Mexicorn
1 (10 oz) pkg frozen spinach, thawed and drained
1 Jalapeno pepper, chopped
1 TB chili powder
1 tsp cayenne pepper
1 lg tomato, chopped
salt and pepper to taste
2 c shredded cheddar cheese
2 c corn chips

Sauté meat with onion, garlic and oil until meat is no longer pink. Place meat mixture and remaining ingredients (except cheese and chips) in slow cooker. Cook on low for 10-12 hours. Cool. Freeze in quart or gallon freezer bags. Remember not to fill too full or the bags will pop open in the freezer before fully frozen.
Thaw. Reheat on stove top or in microwave. Serve topped with cheese and chips.