Prep the seasonings & cheese: Combine chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon and cayenne. Set aside. Remove cream cheese from fridge so it softens. Shred the cheddar and Monterey Jack cheeses from blocks (better melt and taste than pre‑shredded).

Sauté aromatics: In a large soup pot over medium heat, melt the butter and olive oil. Add the diced onion and jalapeno pepper, and cook about 4 minutes until softened. Add the garlic and cook for 1 more minute, stirring so it doesn’t burn.

Add main ingredients: Pat the chicken dry and season both sides lightly with salt and pepper. Into the pot add the chicken, red enchilada sauce, diced tomatoes with green chiles (with juice), black beans, corn, hot sauce (if using), chicken broth, and the seasonings you set aside. Stir to combine.

Cook the chicken: Bring the soup to a gentle boil, then reduce to a low simmer so the chicken cooks through without becoming tough (about 15‑20 minutes).

Shred the chicken: Remove the chicken breast, use two forks to shred it, then return the shredded chicken to the pot.

Add cheeses: Reduce heat to low. Stir in the softened cream cheese until fully combined and smooth. Then stir in the shredded cheddar and Monterey Jack cheeses until melted and integrated.

Finish & serve: Taste the soup and adjust with additional seasonings if needed (a bit more salt, pepper, hot sauce). Serve hot, garnished as desired.