Preheat oven to 425 degrees. In a large heavy saucepan on medium heat, combine the cream soups, Ro-Tel tomatoes, chicken broth and cumin until simmering, stirring often. Next, cut the Velveeta cheese into small cubes and add a little at a time to the soup mixture, stirring constantly, until all the cheese is melted. Into a 9x13" baking dish, pour the entire bag of Doritos Chips evenly, but do not crush or flatten down. Sprinkle the chicken over the top of the chips, and then pour the cheese soup mixture over the chicken and chips. Top the dish with the cheddar cheese. Heat the casserole in the oven until bubbling and heated through, about 25 to 30 minutes. Serve with pinto beans and corn bread.