1 chicken, boiled tender
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (drain or add juice)
1 (8 oz.) pkg. Velveeta jalapeno cheese

Boil chicken until done (or pressure cook 20 minutes #15). Debone chicken. Cut in bite-size pieces, set aside. Melt cheese. Add soups and Rotel tomatoes. Mix together until smooth. Add deboned chicken. Serve over tortilla chips or use as dip.