Preheat oven to 350F. Boil chicken in large stock put with 4 to 6 quarts water until cooked. Debone and cut into medium pieces. While chicken is cooking, melt butter and add flour. Whisk in cream and milk. Cook on medium heat until thick and bubbly. Add cream of mushroom, cream of celery sun-dried and diced tomatoes, chiles, jalapenos, cumin and chil1 powder. Continue cooking while sauteing onion, bell pepper and mushrooms in a light coating of butter, until tender. Add to soup mixture. Add chicken to mixture also, then add the American cheese. Do not allow boil. Place in two 9 x 13 inch pans and cook for 20 minutes at 350F.
Cajun Country -- New Iberia, Louisiana