Combine chicken broth, chicken, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder in a slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir. Add the cream cheese, Monterey Jack cheese, and cheddar cheese to the slow cooker; stir, cover, and cook for an additional 5-10 minutes, or until the cheese melts smoothly into the broth.

Ladle into bowls and garnish with optional toppings.

Dice the chicken into bite-size pieces. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).

Add the chicken broth, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder to the pot with the chicken. Stir well.

Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer. Let soup simmer for about 20 minutes, or until chicken is cooked through. Remove the pot from the heat. Add the cream cheese, Monterey Jack cheese, and cheddar cheese. Stir or whisk until the cheese melts smoothly into the broth. Ladle into bowls and garnish with optional toppings.