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Chili Con Queso

1 lb. Velveeta
8 oz. Monterey Jack cheese
2 cubes chicken bouillon
1/2 tsp. cumin powder
1/2 tsp. garlic powder
2 tbsp. cornstarch
1 can diced Ro-tel tomatoes and green chilies

Combine Velveeta, grated Monterey Jack cheese, bouillon, spices and Ro-tel tomatoes. Bring to a boil, stirring constantly. Add cornstarch (mixed with water to make a thin paste) to the cheese mixture. Continue stirring until you get the desired thickness.

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