In a large bowl combine shredded chicken with spices: chili powder, onion powder, garlic powder, cumin, salt and pepper.
In a thick bottomed dutch oven or stock pot, melt 6 Tablespoons butter over medium heat. Then add chicken broth, heavy cream, cream cheese, and hot sauce.
Bring to a simmer, and cook until cream cheese is melted and incorporated into the pot
Add the seasoned Shredded Chicken into the pot, the Monterey Jack Cheese, and Diced Green Chiles. Stir together.
Reduce heat to low and cook, stirring occasionally, for 20 minutes, keep an eye on it so it does not scorch the bottom of the pot.
Taste and season with salt and pepper to preference.