For the Soup:

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, chopped
• 3 cloves garlic, minced
• 2 (12 oz) skinless, boneless chicken breasts
• 1 (12 oz) package fire-roasted frozen corn
• 1 (4 oz) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups chicken stock

For Serving:

• 2 cups full-fat sour cream or Greek yogurt
• ½ cup shredded Monterey Jack cheese
• Juice of 1 lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco
• Lime wedges and extra cilantro for garnish