In a large pot over medium-high heat, add the shredded chicken, black beans, pinto beans, diced tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Bring to a boil.

Lower the heat and let the soup simmer for 20-25 minutes. In the last 10 minutes, add the cream cheese and stir until melted and fully blended.

Serve hot, topped with cheese, jalapenos, cilantro, lime, sour cream, and tortilla chips.