Chicken Enchilada Soup

Heat to boiling:

3 cans Chicken broth
1 (4 oz) can chopped mild green chilies
1/2 tsp pepper
1 tsp. chili powder
1 tsp garlic powder
1 tsp onion powder
1 can each: cream of celery, onion and chicken
2 cups (or more) cooked, diced chicken

Reduce heat and add:
4 oz. mexican Velveeta, cubed
4 oz. H.E.B. Easy Melt Queso Jalapeno, cubed

Continue heating on low, stirring occasionally, until the cheese melts. Do Not allow to boil once you add the cheese. Serve over tortilla chips.