Chicken Tortilla Cups

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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Cooking spray

4 large (10-inch) flour tortillas

3 tablespoons all-purpose flour

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground pepper

1 pound skinless, boneless chicken breasts, diced

2 tablespoons extra-virgin olive oil

1/2 small onion, diced

2 stalks celery, diced

2 carrots, diced

1 red bell pepper, diced

1 14.5-ounce can diced fire-roasted tomatoes

1 cup low-sodium chicken broth

1/4 cup chopped fresh cilantro

1 cup shredded monterey jack or pepper jack cheese


  1. Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
  2. Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
  4. Divide the chicken mixture among the tortilla cups. Top with the cheese.
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