In a small bowl, combine all the seasonings (chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne) and set aside. Take the cream cheese out of the fridge to soften. Shred both cheeses from a block and set aside.

In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and minced jalapeno. Cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 1 more minute until fragrant.

Pat the chicken breast dry with paper towels and season both sides generously with salt and pepper. Add the chicken to the pot along with the enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce, chicken broth, and the prepared seasoning mix. Stir to combine.

Bring the soup to a gentle boil, then reduce the heat to maintain a low simmer. Cook until the chicken is cooked through and tender, about 15 to 20 minutes. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.

Reduce the heat to low. Add the softened cream cheese and stir until fully incorporated and smooth. Gradually add the shredded cheddar and Monterey Jack, stirring constantly until the cheese is melted and the soup is creamy.

Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce if desired. Ladle into bowls and serve hot, garnished with optional toppings like sliced avocado, chopped cilantro, or tortilla chips.