Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil shimmers, add a small diced red onion and a medium chopped jalapeño. Sauté for 3-4 minutes until the onion becomes translucent and soft. Stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant, filling your kitchen with a warm aroma.

To the pot, add 2 skinless, boneless chicken breasts, 12 oz. of fire-roasted corn, and 1 can of diced green chiles. Season your mixture with 1 tablespoon of Tajín, 2 teaspoons of ground cumin, 2 teaspoons of chili powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir everything well and allow the flavors to meld for about 2 minutes.

Pour in 4 cups of chicken stock, stirring to combine all the ingredients into a cohesive mixture. Bring the soup to a gentle boil over high heat. Once boiling, lower the heat to a simmer, cover the pot, and let it cook for 25 minutes. The soup will thicken, and the chicken will be tender and cooked through.

After simmering, carefully remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back into the pot, making sure to mix it well with the rest of the soup.

Reduce the heat to low and stir in 2 cups of full-fat sour cream (or Greek yogurt), ½ cup of shredded Monterey Jack cheese, the juice of one lime, and ¼ cup of chopped cilantro. Cook for another 3 minutes, stirring gently to incorporate everything, ensuring the soup is creamy and heated through without boiling.

Ladle the Creamy Mexican Street Corn Soup into bowls, and top each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro for garnish. Enjoy this comforting dish hot, perfect for cozy evenings that call for a delightful taste of comfort food.