In a large pot, heat olive oil over medium-high heat and sauté the diced onion and jalapeño for 3-4 minutes until softened.

Add minced garlic and sauté for an additional 30 seconds until aromatic.

Add chicken breasts, fire-roasted corn, diced green chiles, and spices; mix well.

Pour in chicken stock, bring to a boil, then reduce heat to low and cover. Simmer for 25 minutes.

Remove the cooked chicken, shred it, and return it to the pot.

Stir in sour cream, Monterey Jack cheese, and lime juice; let simmer on low for 3 minutes.

Ladle soup into bowls and garnish with queso fresco and cilantro; serve with lime wedges.