Creamy Chicken Chowder

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (11 ounce) can corn mixed with chopped peppers, drained
1 (10 3/4 ounce) can condensed cream of potato soup
1 (4 1/2 ounce) can diced green chili peppers, undrained
2 tablespoons snipped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 (14 ounce) can chicken broth
1 (8 ounce) carton sour cream
4 ounces processed cheese with jalapeno peppers, cubed

In a 4-quart slow cooker, add the chicken, corn, potato soup, chile peppers, cilantro, chili powder, cumin, and garlic powder; stir to combine.
Add the chicken broth; stir to combine.
Cover and cook on LOW for 4-6 hours.
In a small bowl, stir about 1 cup of hot soup into the sour cream.
Add sour cream mixture back into the slow cooker.
Add in Velveeta cheese cubes; stir to combine.
Cover and let stand 5 minutes.