Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced red onion and chopped jalapeño, cooking for about 3-4 minutes until softened. Then, toss in the minced garlic and sauté for an additional 30 seconds until fragrant.

Introduce the chicken breasts to the pot along with the fire-roasted corn and diced green chiles. Sprinkle in the Tajín seasoning, cumin, chili powder, salt, and pepper, stirring well to combine.

Pour in approximately 4 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 25 minutes, or until the chicken is fully cooked and tender.

Carefully remove the chicken from the pot and place it on a cutting board. Use forks to shred the chicken into bite-sized pieces before returning it to the soup.

Stir in the sour cream, Monterey Jack cheese, and lime juice, allowing the soup to simmer gently for another 3 minutes until everything is well combined and creamy.

Ladle the delicious soup into bowls and finish with crumbled queso fresco and freshly chopped cilantro. Serve with lime wedges for an added zesty touch!