Mix the ground cumin, garlic powder, chili powder, paprika, and kosher salt in a small bowl and rub over the chicken breasts. Let the spices seep in.

Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion with a pinch of salt and sauté until soft and translucent.

Add the seasoned chicken breasts, green chilis, red enchilada sauce, remaining spices, and chicken broth to the Instant Pot. Leave the masa harina aside.

Secure the lid, set the valve to Sealing, and cook on High Pressure. Perform a Quick Release after cooking.

Remove the chicken breasts and shred them into bite-sized pieces.

Ladle 2 cups of broth into a bowl and whisk in the masa harina until smooth. Pour this mixture back into the Instant Pot and stir well.

Switch to Sauté mode, add the shredded chicken, and simmer until thickened to your liking.

Turn off the pot and stir in the cream cheese and shredded cheddar cheese until melted and well combined.

Ladle the soup into bowls and top with extra cheddar cheese, tortilla strips, fresh cilantro, and sour cream.