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In a small bowl, mix together all the seasonings and set aside. Cube the cream cheese and let it soften at room temperature. Shred the cheddar and Monterey Jack cheeses from a block and keep them ready.
Heat the butter and olive oil in a large soup pot over medium heat. Add the diced onion and jalapeño. Cook for about 4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute, just until fragrant.
Add the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), chicken broth, and the raw chicken breast(s). Stir in the seasoning mixture.
Bring the soup to a gentle boil, then reduce the heat slightly and let the chicken cook through slowly for 15–20 minutes. Avoid a rapid boil, as it can make the chicken tough.
Once the chicken is fully cooked, remove it from the pot. Shred it into bite-sized pieces using two forks, then return it to the soup.
Lower the heat to low. Stir in the softened cream cheese until smooth and well incorporated. Next, add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and creamy.
Taste the soup and adjust the seasonings if needed. Serve hot with your favorite toppings—such as tortilla strips, cilantro, avocado, or a squeeze of lime.