2-3 cans cream of chicken soup
2 (8 oz.) pkgs. cream cheese
1 sm. can diced jalapenoes, drained or undrained (depending on how hot you want your dip)
2 sm. cans diced chiles
1 can chicken, drained
tortilla chips
Place all ingredients, except tortilla chips, in a crock pot. Cook on low for several hours. The longer it cooks, the better it is. Serve with tortilla chips.
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