In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add a finely chopped small red onion and a diced medium jalapeño, cooking for 3-4 minutes until soft. Stir in 3 cloves of minced garlic and sauté for another 30 seconds.

Stir in 2 boneless chicken breasts, 12 oz. of fire-roasted frozen corn, and a 4 oz. can of diced green chiles. Season with 1 tablespoon of Tajín seasoning, 2 teaspoons each of ground cumin and chili powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Pour in 4 cups of chicken stock and bring to a boil, then reduce it to a simmer. Cover and let it simmer for 25 minutes.

Remove the chicken from the pot, shred it on a cutting board, and return it to the pot.

Mix in 2 cups of sour cream, ½ cup of shredded Monterey Jack cheese, the juice of 1 lime, and ¼ cup of chopped cilantro. Simmer on low for an additional 3 minutes.

Ladle into bowls, topping each portion with ½ cup of crumbled queso fresco, lime wedges, and extra cilantro.