First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix. 

Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated. 

Heat a large pot or dutch oven over medium/high heat. Add olive oil. 

When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot. 

Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes. 

Next, toss the green chilis with the onion and add the chicken back into the pot. 

Pour the chicken broth into the pot and bring to a boil over high heat. 

Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside. 

Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl. 

Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.  

Add the thickened broth to the pot and whisk into the onion and broth mixture. 

Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined. 

Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot. 

After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined. 

Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts. 

Serve the soup with tortilla strips and a sprinkle of cheddar cheese.