In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of diced red onion and 1 diced jalapeño, cooking until the onions become soft and translucent, about 3-4 minutes. Stir in 2 minced cloves of garlic and sauté for an additional 30 seconds, allowing the garlic to become fragrant.

Next, introduce 2 boneless, skinless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles to the pot. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir everything well to ensure the chicken and vegetables are coated in the spices.

Pour in 4 cups of chicken stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and allow it to cook for 25 minutes. This simmering time will fully cook the chicken and help the flavors of your Mexican Street Corn Soup meld together beautifully.

After 25 minutes, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the simmering soup in the pot, stirring to combine everything once again.

Stir in ½ cup of sour cream or full-fat Greek yogurt, along with 1 cup of shredded Monterey Jack cheese. Squeeze in 1 tablespoon of lime juice and fold in ¼ cup of chopped cilantro. Let the soup simmer on low heat for an additional 3 minutes, allowing everything to meld into a creamy, rich texture.

Ladle the warm Mexican Street Corn Soup into bowls, and top each serving with a generous sprinkle of crumbled queso fresco. This finishing touch not only adds flavor but also beautifully contrasts the creaminess of the soup, making every spoonful a delight!