Chicken Chili Cups


Recipe: Chicken Chili Cups

Summary: Don’t serve your chili in a bowl. Instead, try these baked tortilla cups and surprise your guests with an easy and enticing appetizer.


  • 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


  1. Measure the spices and salt into a large bowl. Toss the chicken cubes into the spices and stir to coat.
  2. 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.
  3. Scrape 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.
  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.
  5. While 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.
  6. Scoop the chili into the corn cups and garnish with sour cream and green onions.

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