Chicken Tortilla Cup Recipes

CHICKEN TORTILLA CUPS

Steps:

• Preheat oven to 375F
• With a three-inch round cookie cutter, make small rounds out of flour tortillas
• Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven
• Bake for 8-10 minutes, or until tortilla cups are golden brown
• Remove from oven and reserve
• In a medium-size mixing bowl, add the shredded chicken, jalapeo, onion, tomato and spices
• Add the zest and juice of 1 lime, salt and pepper and toss to combine
• In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro
• Mash everything together with a fork to combine
• Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro
• Yum-O!

CHICKEN TORTILLA CUPS

Steps:

• Finely chop the chicken and mix it with the diced red onion, chopped cilantro, and shredded cheese.
• Fill each tortilla chip scoop with a heaping tablespoon of filling. It will shrink so really mound it high.
• Bake the tortilla chip cups in a preheated 350-F oven for 5 minutes or until the cheese has melted.
• Top with your favorite toppings and enjoy!

BUFFALO CHICKEN FILLED TORTILLA CUPS

Steps:

• Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
• In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
• To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.