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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth.
Combine 2 cups of the water with the masa marina, whisking until smooth. Pour into the pot, along with the remaining cup of water, enchilada sauce, and green chiles. Season with the salt, Chile powder, cumin, and pepper to taste.
Cook for 30-40 minutes, or until thickened.
Stir in the Monterey Jack an the cream cheese. Cook until both cheeses have melted, whisking as needed, about 10 minutes. Stir in the chicken and cook until heated through.
Serve topped with additional cheese and crumbled tortilla chips, if desired.