In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.
Just like when making a regular roux, sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually and slowly, add about 1 cup of broth while stirring constantly.
Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce and the remaining chicken broth.
Add the chicken, black beans and corn and stir to combine. Bring to a gentle boil and then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.
Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Miix until the cheese has melted.
Season to taste and serve immediately with your favorite toppings.