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  • 6 Kansas City Steak Company Boneless Chicken Breasts
  • 2 cups Pace chunky salsa (or any store brand)
  • 4 cups chicken stock
  • 8 oz block of pepper jack cheese (shredded)
  • 2 16 oz cans navy beans (NOT drained)
  • 2 16 oz cans white kidney beans (NOT drained)
  • 1 16 oz can of corn (drained)
  • 1 1/2 Tbsp cumin
  • 1 1/2 Tbsp garlic powder
  • 1 cup corn chips (crushed)
  • Source Chef Cortney Riley Submission


Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer approximately 10 to 12 minutes until chicken is no longer pink. Shred chicken breast and set aside.

In medium stock pot, add all ingredients except pepper jack cheese and corn chips. Bring mixture to a simmer and let cook for about 5 minutes.

When chili is heated through, add cheese making sure to stir constantly so cheese doesn't stick to the bottom of pan and scorch. Once cheese has melted, add corn chips. Continue to cook for approximately 2 to 3 minutes. Serve and top with more corn chips, sour cream and cilantro. Enjoy!