Step 1

Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper.

Step 2

Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.

Step 3

Add the garlic, chili powder, cumin, onion powder, and the remaining 1 & ½ teaspoons salt and cook until fragrant, 30 seconds.

Step 4

Reserve 2 cups of chicken stock for later, add the rest to the pot and scrape the bits off the bottom of the pot. Add the seared chicken back to the pot. Bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered.

Step 5

Take the chicken and thinly slice it. Add it back to the pot.

Step 6

Mix together the remaining 2 cups of chicken stock and the masa harina until smooth. Slowly stream in this mixture while whisking.

Step 7

Add the enchilada sauce and mix it in. Bring back to a simmer and simmer for an additional 30 minutes, stirring occasionally. The soup will thicken from the masa harina.

Step 8

Turn off the heat, add half of the Monterey Jack cheese and half of the cheddar cheese. Stir it in until melted. Taste, adjust seasoning if necessary.

Step 9

Serve with more of the cheeses on top, the tortilla strips, cilantro, and sour cream.