In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 finely chopped red onion and 1 diced jalapeño; sauté for about 3–4 minutes until the onions are soft and translucent. Stir in 3 minced garlic cloves and cook for an additional 30 seconds, until fragrant.

Incorporate 2 cups of shredded chicken, 2 cups of fire-roasted corn, and 1 can of diced green chiles into the pot. Sprinkle in a teaspoon each of Tajín seasoning, ground cumin, and chili powder along with salt and freshly ground black pepper to taste. Stir together and let meld for 2–3 minutes.

Pour in 4 cups of chicken stock, stirring well. Bring the soup to a rolling boil, then reduce to low and cover. Let simmer gently for about 25 minutes.

Carefully remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the soup, stirring to combine all components.

Lower the heat and add ½ cup of sour cream, 1 cup of shredded Monterey Jack cheese, the juice of 1 lime, and a handful of chopped cilantro. Stir until the cheese melts and ingredients are fully combined.

Let the soup simmer on low for another 3 minutes. Taste and adjust seasonings with more salt, pepper, or lime juice if desired. Serve hot topped with crumbled queso fresco and extra cilantro.