Season chicken thighs with chili powder, cumin and garlic powder. Heat a large skillet over medium-high heat and add in olive oil. Once hot, add in the chicken and diced onion. Cook until chicken is cooked through and onion is tender, about 6 minutes.
Reduce heat to medium. Stir in the green enchilada sauce, cream of chicken soup and beans. Cook on a low simmer, until combined and heated through. Stir in the strips of corn tortilla, letting them get saucy and softened.
Top with the shredded cheese, reduce heat to medium-low and cover. Let simmer until cheese is melted. Top with your favorite taco toppings and enjoy!