In a medium-sized slow cooker, add the softened cream cheese, shredded cheddar cheese, and shredded Monterey Jack cheese.
Pour in the can of diced tomatoes with green chilies, including the juices.
Sprinkle the garlic powder, onion powder, cumin, chili powder, salt, and black pepper over the cheese and tomatoes.
Stir everything together until well combined.
Cover the slow cooker and cook on low for 2 hours, stirring occasionally until the cheese is melted and the mixture is creamy.
If desired, stir in the chopped fresh cilantro just before serving.
Serve warm with tortilla chips for dipping.