In a large mixing bowl, combine diced Velveeta, cream cheese, and shredded cheddar cheese. Add chili powder, ground cumin, onion powder, and garlic powder to the mixture for flavor. Stir well until all ingredients are thoroughly mixed.

Fold in the shredded cooked chicken breasts and mild green chiles, mixing gently until evenly distributed throughout the cheese mixture.

Carefully transfer the cheese and chicken mixture into a 1.5-quart crock pot, spreading it evenly.

Set your crock pot to 'high' and cover it with the lid, allowing it to cook for about 2 to 3 hours.

After about two hours, remove the lid and gently stir the mixture to combine. Check the consistency.

Once well-mixed and creamy, reduce the setting to 'warm' and let it stay warm until ready to serve.

Optionally, prepare this dip in the microwave if in a rush, heating in 1-minute intervals until melted.

Serve the hot dip with tortilla chips, crackers, or fresh veggies.