First step is to tenderize the chicken breasts. We use OXO tenderizer for the most tender, softest chicken.
In a large bowl, add the chicken breasts. Sprinkle with the chili powder, cumin, salt and pepper. Rub in the spices, mixing with your hands. Optional to place all in a Ziploc bag; seal and mix together.
Place 8 large pieces of foil on flat surface and spray each with cooking spray. Set the chicken breasts on top.
Divide beans, corn, peppers, and salsa over the top of the 8 chicken breasts. Optional to sprinkle with thinly sliced jalapenos.
Bring together each end of the foil packet, lengthwise. Fold down 2-3 times, making sure to tighten the packet as you go. Don’t fold too tightly, as you want there to be enough room for the food to create steam and ventilate while it cooks.
How to grill:
Preheat grill to medium-high heat.
Place packets on the grill for 10 minutes, then flip over for another 10-12 minutes. You want the chicken to be cooked at 165°F.
Place packets on a large platter. Carefully open packets and top with cheese. Seal back up for 5-10 minutes, leaving on the platter (cheese will melt).
For serving, everyone makes their own foil pack; add cilantro, tomatoes, and sour cream. Optional to set out more salsa.