For the Soup:

• 1 tbsp. olive oil
• 1 small red onion
• 1 medium jalapeno
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn* or fresh corn or other frozen corn
• 1 (4 oz.) can diced green chiles
• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full fat)
• 1/2 cup shredded Monterey Jack cheese
• juice of one lime
• 1/4 cup chopped cilantro

For Garnish:

• 1/2 cup crumbled queso fresco
• lime wedges and chopped cilantro