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Shred the cheeses and set it aside. Separately set aside the sour cream and cream cheese as well. They should not be cold when added to the soup.
Heat a large soup pot over medium-high heat and cook and crumble the ground beef for 5 minutes. Add the diced onions and cook for 3 more minutes, or until the ground beef is cooked through. Drain grease.
Add the jalapenos and soften for 4-5 minutes. Add the garlic and cook for 1 more minute.
Add the butter and let it melt. Stir in the taco seasoning, hot sauce, oregano, mustard powder, and cayenne.
Add the undrained tomatoes and use the liquid to "clean" the bottom and sides of the pot with a silicone spatula. This will give the soup more flavor.
Add the enchilada sauce and drained/rinsed black beans. Stir to combine. Add the beef and chicken broth, reserving about ¼ cup of one.
Bring to a boil, reduce to a simmer and cook for 15 minutes.
Reduce heat to low. Place the sour cream and cream cheese in a small bowl and spoon in about ¼ cup of broth. Stir until well-combined, then add it to the soup and stir to combine.
Remove from heat. Sprinkle in the cheese and stir to combine. Serve!