Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften—about 3 to 4 minutes. Once fragrant, add minced garlic and cook for another 30 seconds.

Next, add the chicken breasts along with fire-roasted corn and diced green chiles into the pot. Sprinkle in Tajín seasoning, ground cumin, chili powder, table salt, and black pepper.

Pour in your choice of chicken stock and bring everything to a boil. Once boiling, reduce heat to simmer; cover the pot and let it cook for about 25 minutes.

After simmering, carefully remove the chicken breasts from the pot. Using two forks, shred them into bite-sized pieces before returning them back into the pot.

Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro into your soup mixture. Simmer on low heat for another three minutes.

Finally, ladle your Mexican Street Corn Soup into bowls and top each serving with crumbled queso fresco.