Chicken Tostadas Recipe

Introduction

Chicken tostadas are a vibrant and satisfying dish combining crispy tortillas, flavorful beans, tender chicken, and fresh toppings. This recipe offers a perfect balance of textures and bold, zesty flavors that make for an easy weeknight meal or casual gathering.

Ingredients

• 5 Tbsp. neutral oil, divided
• 1 large white onion, one-half finely chopped, one-half thinly sliced
• 1 tsp. ground cumin
• 3 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 2 (15.5-oz.) cans black beans, rinsed and drained
• 2 cups low-sodium chicken broth, divided
• 2 Tbsp. fresh lime juice
• 4 cloves garlic, finely chopped
• 1 jalapeño, finely chopped (optional)
• 1 (4-oz.) can diced green chile peppers
• 4 cups shredded rotisserie chicken
• 1/2 cup chopped cilantro leaves, plus more for serving
• 8 store-bought tostadas (deep-fried flat corn tortillas)
• 3 cups shredded romaine
• 1 avocado, sliced
• 1 cup crumbled queso fresco or cotija cheese
• Lime wedges, for serving

Instructions

1. Step 1: In a large skillet over medium-high heat, heat 3 tablespoons of oil. Add the finely chopped onion, ground cumin, 1 1/2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the black beans and 1 cup of chicken broth. Cook, stirring occasionally, until most of the liquid reduces, about 5 to 7 minutes. Use a potato masher or fork to smash the beans and continue cooking until smooth, 3 to 5 minutes. Remove from heat and stir in the fresh lime juice.
2. Step 2: Meanwhile, heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the thinly sliced onion along with the remaining 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper. Cover and cook, stirring occasionally, until the onions soften slightly, 3 to 5 minutes. Add the chopped garlic and jalapeño (if using) and cook, stirring, until fragrant, about 1 minute. Stir in the diced green chiles and remaining 1 cup of chicken broth. Increase heat to medium-high and cook, stirring occasionally, until the liquid reduces by half, about 5 to 7 minutes. Stir in the shredded chicken until warmed through. Remove from heat and fold in the chopped cilantro.
3. Step 3: To assemble, spread the bean mixture evenly over the tostadas. Top each with the chicken mixture, shredded romaine, avocado slices, and crumbled queso fresco. Garnish with additional cilantro leaves. Serve with lime wedges on the side for squeezing over.

Tips & Variations

• For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the bean mixture.
• Swap black beans for pinto beans if preferred; both work well and add creaminess.
• Use fresh homemade tortillas toasted on a skillet if you want a less crunchy tostada base.
• Top with sour cream or a drizzle of hot sauce to add richness and spice.

Storage

Keep bean and chicken mixtures stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before assembling. Assemble tostadas just before serving to keep the tortillas crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bean and chicken mixtures ahead of time?

Yes, both mixtures store well in the fridge for up to 3 days. This makes it easy to prepare most of the recipe in advance.

What can I use instead of rotisserie chicken?

You can use cooked shredded chicken breast, leftover roasted chicken, or even cooked turkey. Just warm it through before serving.

Chicken Tostadas Recipe

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★★★★★

4.6 from 147 reviews

These Chicken Tostadas feature crispy store-bought tostadas topped with a flavorful black bean purée, tender shredded rotisserie chicken simmered with spices and chiles, fresh romaine, creamy avocado slices, and crumbly queso fresco. Garnished with cilantro and lime wedges, this vibrant Mexican-inspired dish is quick to assemble and perfect for a satisfying lunch or casual dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 tostadas 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Bean Mixture

• 3 Tbsp. neutral oil, divided
• 1/2 large white onion, finely chopped
• 1 tsp. ground cumin
• 1 1/2 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 2 (15.5-oz.) cans black beans, rinsed and drained
• 1 cup low-sodium chicken broth, divided
• 2 Tbsp. fresh lime juice

Chicken Mixture

• 2 Tbsp. neutral oil, divided
• 1/2 large white onion, thinly sliced
• 1 1/2 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 4 cloves garlic, finely chopped
• 1 jalapeño, finely chopped (optional)
• 1 (4-oz.) can diced green chile peppers
• 1 cup low-sodium chicken broth, divided
• 4 cups shredded rotisserie chicken
• 1/2 cup chopped cilantro leaves, plus more for serving

Assembly

• 8 store-bought tostadas (deep-fried flat corn tortillas)
• 3 cups shredded romaine
• 1 avocado, sliced
• 1 cup crumbled queso fresco or cotija cheese
• Lime wedges, for serving

Instructions

1. Prepare Bean Mixture: In a large skillet over medium-high heat, heat 3 tablespoons of oil. Add the finely chopped onion, ground cumin, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the rinsed black beans and 1 cup of chicken broth; cook, stirring occasionally, until most of the liquid reduces, about 5 to 7 minutes. Use a potato masher or fork to mash the beans until smooth, cooking for an additional 3 to 5 minutes. Remove from heat and stir in the fresh lime juice to brighten the flavor.
2. Prepare Chicken Mixture: While the beans cook, heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the thinly sliced onion, remaining 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Cover and cook, stirring occasionally, until onions soften slightly, about 3 to 5 minutes. Add the chopped garlic and jalapeño, if using, and cook for another minute until fragrant. Stir in the diced green chiles and the remaining 1 cup of chicken broth. Increase heat to medium-high and cook, stirring occasionally, until the liquid reduces by half, about 5 to 7 minutes. Stir in the shredded rotisserie chicken until warmed through. Remove from heat and fold in the chopped cilantro.
3. Assemble Tostadas: Spread a generous layer of the warm black bean mixture on each tostada shell. Top with the chicken mixture, followed by shredded romaine lettuce, sliced avocado, and crumbled queso fresco. Garnish with additional cilantro and serve immediately with lime wedges on the side for squeezing over the top.

Notes

• For a spicier dish, add more jalapeño or use hot green chiles instead of mild.
• You can substitute black beans with pinto beans if preferred.
• To make this recipe vegetarian, omit the chicken and substitute vegetable broth for chicken broth.
• Store leftover bean and chicken mixtures separately in airtight containers in the refrigerator for up to 3 days.
• Use fresh lime juice for the best bright citrus flavor.
• For extra crunch, add chopped radishes or sliced red onion on top.

Keywords: Chicken Tostadas, black beans, rotisserie chicken, Mexican recipes, quick dinner, tostada recipe