Easy and delicious—you can enjoy these tostadas as an appetizer or a meal. A guaranteed hit with a crowd!

Prep Time: 35 minutes | Makes 6 Servings


  • 2 lbs boneless skinless chicken breasts
  • 7 oz can chipotle peppers in adobe sauce
  • 1/2 yellow onion, diced
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup tomatoes, diced
  • 1/4 cup chicken broth
  • Tostada shells 
  • 1 Tbsp cumin
  • 1 avocado
  • Shredded lettuce
  • 1 jalapeno 
  • Cilantro
  • Cotija cheese
  • Salt
  • 1 tsp cayenne pepper

Boil chicken in salted water on medium-low heat for 20-25 minutes. When cooked through, set it aside and cut/shred into small pieces. 

Prepare the sauce in a pot or dutch oven over medium heat. Add olive oil, onion, and garlic. Sauté for about 2 minutes. Add the chipotle peppers, tomatoes, cumin, and cayenne. Stir to combine and cook for about 2–3 minutes. Blend the sauce using an immersion blender or an actual blender until smooth. Return the sauce to the pot. Add the chicken to the sauce and stir to combine.

Prepare the tostada by mashing the avocado and seasoning with salt. Spread it onto the tostada crisp. Next add lettuce then the chipotle chicken. Top with jalapeño, cilantro, and cotija cheese!

Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at hungryhooker.com and follow on Instagram @the_hungry_hooker