In a small bowl, combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Set aside. Let the cream cheese sit at room temperature to soften. Shred the cheddar and Monterey Jack 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 jalapeno and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

Pat the chicken breast dry with paper towels and season both sides with salt and pepper. Add the chicken to the pot along with the seasoning mix, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce, and chicken broth. 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. Avoid a rapid boil, which can toughen the chicken. 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 cheeses, stirring constantly until 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 with your favorite toppings like avocado, cilantro, or tortilla chips.