Make irresistible Chicken Tostadas in about 15 minutes with this simple, flavorful recipe. Tender shredded chicken is sautéed with onions, smoky chipotle peppers and spices, then piled onto crisp tostada shells and finished with creamy guacamole and fresh toppings for a quick Mexican-inspired meal.
Why you’ll love this recipe
- Fast and easy—ready in about 15 minutes when you use pre-cooked shredded chicken.
- Highly customizable—top with whatever you love: cheese, salsa, sliced jalapeño or sour cream.
- Balanced flavors—smoky, spicy chipotle chicken paired with creamy guacamole and bright, fresh toppings.
Tostadas are essentially a crispy, open-faced taco built on a crunchy tortilla shell. They’re wonderful because they combine textures—crispy shell, creamy base and juicy toppings—making each bite satisfying. In this recipe I use guacamole as the base for its creaminess and bright flavor, but smashed avocado or refried beans work equally well.
Using rotisserie chicken or pre-shredded cooked chicken keeps the prep time minimal. If you make shredded chicken in an Instant Pot or slow cooker ahead of time, these tostadas come together even faster—perfect for busy weeknights or casual gatherings.
Ingredients
Below are the key ingredients for these chicken tostadas and simple substitutions where applicable. Exact measurements are included in the recipe card further down.
- Olive oil
- Onion – a diced yellow, sweet or red onion works fine.
- Garlic cloves, minced.
- Ground cumin for warmth and depth.
- Chipotle chilies in adobo – use the chopped peppers and a bit of the adobo sauce for smoky heat.
- Cooked, shredded chicken – rotisserie chicken or pre-cooked shredded chicken from the store. Chicken breasts or thighs both work.
- Salt, to taste.
- Chicken broth – helps keep the chicken moist and builds flavor (water can be used in a pinch).
- Tostada shells – store-bought corn tostadas are convenient and widely available.
- Guacamole or smashed avocado for the base.
- Shredded lettuce – iceberg or romaine.
- Cherry tomatoes, quartered (less juicy than other varieties) or diced roma tomatoes.
- Cotija cheese, crumbled; queso fresco is a good alternative.
- Fresh cilantro, chopped for garnish.
Optional toppings
These add extra flavor, heat or brightness—mix and match to your taste.
- Sliced fresh jalapeños
- Pickled jalapeños and onions
- Diced red or green onions
- Pico de gallo
- Hot sauce
- Sour cream or crema
- Lime wedges to squeeze over the finished tostadas
- Chipotle sauce or other creamy sauces for drizzling
- Poblano sauce or cilantro-lime sauce for a different flavor profile
Instructions
Step-by-step directions to prepare the chipotle chicken and assemble the tostadas. The full ingredient list and exact quantities appear in the recipe card below.
- Sauté the aromatics. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook 4–5 minutes until softened. Stir in the minced garlic and ground cumin and cook for 1 minute until fragrant.
- Add chipotle and chicken. Stir in the chopped chipotle chilies and a spoonful of the adobo sauce. Add the cooked, shredded chicken and salt; mix to combine.
- Simmer briefly. Pour in the chicken broth and simmer 2–3 minutes, until most of the liquid is absorbed and the chicken has taken on the smoky chipotle flavor.
- Assemble the tostadas. Spread about 1/4 cup guacamole on each tostada shell. Top with the chipotle chicken, shredded lettuce, tomatoes, crumbled cotija and chopped cilantro. Add any optional sauces or toppings and serve immediately.
Eat assembled tostadas immediately. Once topped, tostada shells will soften quickly. Prepare only as many as you plan to eat at once; keep extra chicken refrigerated and assemble fresh tostadas later.
Dietary options
- Gluten-free: Use corn tostada shells labeled gluten-free.
- Dairy-free: Omit cotija and any dairy-based sauces to make the tostadas dairy-free.
What to serve with it
Tostadas are great as a main course, or part of a larger spread. Consider serving:
- Chips and fresh salsa or pico de gallo
- Mexican-style rice
- Mexican street corn (off the cob)
- Green chili queso blanco for dipping
- Pickled vegetables to add tang and crunch
More tostadas and tacos
If you enjoy these Chicken Tostadas, try other tostada and taco variations such as carnitas, pulled pork, chorizo tostadas or crispy chorizo tacos—each offers a different flavor profile and makes a great meal.
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Chicken Tostadas
Quick, smoky chipotle chicken on crisp tostadas, finished with guacamole, fresh tomatoes, cotija and cilantro—ready in about 15 minutes.
Ingredients
Chipotle Chicken
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 chipotle chilies in adobo, chopped
- 1 tablespoon adobo sauce from the can
- 2 cups cooked, shredded chicken
- 1/2 teaspoon salt
- 1/2 cup chicken broth
Tostadas
- 8 tostada shells
- 2 cups guacamole or 2 smashed avocados
- 2 cups thinly shredded lettuce (iceberg or romaine)
- 1 cup cherry tomatoes, quartered
- 1 cup cotija cheese, crumbled
- 1/4 cup fresh chopped cilantro
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook 4–5 minutes until softened. Add the garlic and cumin and cook 1 minute.
- Stir in the chopped chipotle and adobo sauce. Add the shredded chicken and salt, stirring to combine.
- Pour in the chicken broth and simmer 2–3 minutes, until the liquid is mostly absorbed into the chicken.
- Spread about 1/4 cup guacamole on each tostada shell. Top with chipotle chicken, shredded lettuce, tomatoes, cotija and cilantro. Serve immediately.
Notes
- For a sauce, try a creamy chipotle or cilantro-lime drizzle—adds richness and pairs well with the smoky chicken.
- To increase heat, add more chopped chipotle peppers or extra adobo sauce; to mellow the spice, use only one pepper.
- Refried beans make a traditional alternative base—heat them slightly so they spread easily without breaking the tostada.
- Store leftover chipotle chicken in the fridge up to 5 days. Reheat in a skillet with a splash of broth or water, or microwave briefly.
- Store-bought tostada shells typically don’t need to be heated; follow package directions if provided.
Nutrition Facts (per tostada)
Calories: 342 kcal
Carbohydrates: 21 g
Protein: 17 g
Fat: 22 g (Saturated Fat: 6 g)
Sodium: 944 mg
Fiber: 6 g