three-bite chicken chili cups

Don’t serve your chili in a bowl. Instead, try these baked tortilla cups and surprise your guests with an easy and enticing appetizer.
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Surprise your guests with this winning appetizer—chicken chili served in baked tortilla cups. It’s perfect for football season or any time you’re in need of a hearty but healthy snack. Of course, you could always serve this chili in bowls for a delicious dinner.
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  • Total Time : 90 minutes
  • Prep Time : 30 minutes
  • Cook Time : 60 minutes
  • Servings : 8


  • ½ teaspoon each kosher salt, cumin, and oregano
  • 1 pinch each allspice, cinnamon, and cayenne
  • 3 chicken breast halves, cut into ¾-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 white onion, cut into small dice
  • 1 large red pepper, trimmed and cut into small dice
  • 1 garlic clove, minced
  • ½ cup chicken stock
  • 1 28-ounce can of diced tomatoes
  • 1 tablespoon chili powder
  • 2 15-ounce cans of white beans, such as Great Northern
  • ½ ounce unsweetened chocolate
  • 1 teaspoon cider vinegar
  • ½ cup sour cream
  • 1 bunch of green onions, thinly sliced
  • 16 corn tortillas
  • Spray oil


step 1Measure the spices and salt into a large bowl. Toss the chicken cubes into the spices and stir to coat.
step 2Heat the olive oil in a 7½ quart Dutch oven or a stove-proof insert of a slow cooker over medium heat. Stir in the onion and pepper and cook until both are very soft and the onion is lightly browned, approximately 7 minutes. Stir in garlic and cook until fragrant, about a minute.
step 3Scrape the chicken cubes into the pot. Stir frequently or until the exterior of the chicken is no longer pink. Pour in the chicken stock and diced tomatoes. Stir in the chili powder and increase the heat to medium high, bringing the pot to a simmer.
step 4 At this point, place the stove-proof insert onto the base of the slow cooker or transfer the chicken and vegetables from the Dutch oven to the bowl of a slow cooker. Set the cooker to high and cook for approximately 45 minutes. Add the beans and chocolate and cook for an additional 15 minutes. Add vinegar and cook for 5 more minutes. Taste for seasoning.
step 5While the chili is simmering, preheat the oven to 350°F. Soften the corn tortillas by heating them according to the directions on the bag. Spray them generously with oil and fit them into the cups of a muffin tins, making sure to flatten out the bottom. Bake for 25 minutes or until the sides of the cup are crisp and lightly browned.
step 6Scoop the chili into the corn cups and garnish with sour cream and green onions.
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comments (13)
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recent comments
2/1/2013 , 
eloise  c.
1/14/2013 , 
Harlean  G.
Instead of making the bowls, I just buy a bag of Tostidos Brand Scoops and serve the chili in bowls with a side dish of Scoops and a teaspoon to fill them as you eat them so they aren't soggy. I have been doing this with all chili for a long time.
1/13/2013 , 
helena  k.
Great recipe...i used this at my bar for an appetizer on the weekends when we get a cold spell here in South Florida. The sell like hot cakes. Also I used dried beans to weigh down the tortillas in the muffin tins. And to Denise, the 90min is just a guesstimate of time for the entire process. It really took about 30min. As for the tortilla very difficult to find in stores but this recipe tells u how to make them an for $1 I made over 20 of them. Try it you will enjoy!!!
1/10/2013 , 
Chef  J.
The meat really should be browned but then it all can be finished off in the crock pot to keep warm during serving. Filling and serving will result in sogging endings! Lea, I use cooking marbles in my taco bowls; for appetizer bowls, I invert the muffin tin or silicones and cook on the outside, letting the tortilla shape to it!! Good luck!
1/10/2013 , 
Saralee  J.
Use uncooked dried beans, pie chains, or pie weights to hold the tortilla bottom flat. Remove after baking and fill with chili. I haven't tried the recipe but sounds great.
Showing 1 - 5 of 13 comments:
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Nutrition Facts

Serving Size: 1 1/2 cups (370g)
Calories 380
Calories From Fat 80
Total Fat 8 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 510 mg
Total Carbohydrates 54 g
Dietary Fiber 10 g
Sugars 6 g
Protein 22 g
Nutritional information provided by
Compu-Food Analysis, Inc.