In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced red onion and 1 chopped jalapeño. Sauté for 3-4 minutes until softened and fragrant.

Stir in 3 cloves of minced garlic and cook for an additional 30 seconds, then remove from heat.

Incorporate 2 cooked and shredded chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles. Sprinkle with 1 teaspoon of Tajín seasoning, ½ teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Mix well.

Pour in 4 cups of chicken stock and bring to a rolling boil. Reduce heat to low, cover, and let it simmer for 25 minutes.

Carefully remove the chicken from the pot and shred with two forks. Return shredded chicken to the pot and stir.

Lower the heat and add ½ cup of sour cream or Greek yogurt and 1 cup of shredded Monterey Jack cheese. Stir until the cheese melts and the soup becomes creamy.

Ladle the soup into bowls and top each serving with crumbled queso fresco, fresh cilantro, and lime wedges.