1. Place chicken into a 4-quart slow cooker. Sprinkle with cumin and chili powder and pour in broth and picante sauce. Cover and cook on low for 8-9 hours or on high for 3-4 hours, or until chicken is cooked through.

2. Remove chicken from slow cooker to a cutting board and chop or shred. Using a ladle, remove all but about 1 cup of the cooking liquid and reserve in a bowl or measuring cup. Add cream of chicken soup, diced green chilies, cream cheese, green onions and cilantro to slow cooker and mix until cream cheese is melted and other ingredients are thoroughly combined.

3. Add in chicken and mix thoroughly. Use reserved cooking liquid to thin out dip to desired consistency. Add in shredded cheese and stir until melted. Serve hot with tortilla chips for dipping.