In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced red onion and chopped jalapeño, cooking until softened, about 3-4 minutes.

Once the onion and jalapeño are softened, stir in 3 minced garlic cloves. Sauté for an additional 30 seconds until fragrant.

Add the diced chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and black pepper. Stir well.

Pour in 4 cups of chicken stock, bring to a boil, then simmer uncovered for about 25 minutes.

After cooking, shred the chicken and return it to the pot, stirring to combine.

On low heat, stir in ½ cup of sour cream, 1 cup of Monterey Jack cheese, and lime juice. Allow to simmer for about 3 minutes.

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