Julie Clark
Posted:
Easy Chicken Tostadas That Stay Crispy (Ready in 30 Minutes)
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These chicken tostadas are built for busy nights when you want something fast but still full of flavor. The chicken simmers in seasoned broth, gets shredded, then soaks back into that sauce so every bite is juicy.
Layered on crispy tostada shells with warm beans and fresh toppings, this is a 30-minute dinner that feels like more than just “throw it together.” Beans go on the tostada first which helps keep them crispy.
Chicken Tostadas That Actually Taste Like Dinner (Not Just Toppings)
When taco night rolls around, it’s fun to try new twists on tacos. Taco bowls, taco stuffed shells and baked tacos are three that we often make. But when I have corn tortillas in the house, I make tostadas.
Here’s why we love them: Most chicken tostadas rely on plain shredded chicken or rotisserie chicken and hope the toppings carry the flavor.
This version flips that.
The chicken is simmered in a seasoned broth, shredded, then soaked again so it stays juicy and flavorful. When you bite in, you get all the textures: crispy corn tortillas, creamy pinto beans, shredded chicken and fresh toppings.
How do the chicken tostadas stay crispy? The beans go first and act as a barrier. The chicken should be moist, but not dripping wet. And toppings go on right before serving. This isn’t a make ahead meal, but thankfully it’s fast.
Chicken tostada toppings are endless. Blender salsa, salsa verde, guacamole, pico de gallo, sliced avocados or even our favorite salsa, mango salsa!
Enjoy, Julie
Ingredients
See the recipe card below for full ingredient amounts.
How to Make Chicken Tostadas in 30 Minutes
Place chicken in a saucepan and cover with seasoned broth.
Simmer 8–10 minutes until it reaches 165°F. This will go fastest if the chicken is cut in small pieces.
Shred the chicken and put it back in the juices for a 5 minute soak. This step makes the biggest difference. It keeps the chicken from tasting dry.
Build the chicken tostadas in 4 steps. Spread warm refried beans on each shell. Add shredded chicken. And then add the toppings you prefer.
Frequently Asked Questions
Can I make tostadas in advance?
Do not store assembled chicken tostadas. They will get soft quickly. Instead, store chicken in the refrigerator in an airtight container for up to 4 days. Keep toppings separate. Reheat chicken gently on stovetop or microwave and then assemble fresh when ready to eat.
Can I just use rotisserie chicken?
Yes, but for more flavor in your chicken tostadas, still add the spices or a homemade taco seasoning or a packet of seasoning.
How do I make the tostadas spicier?
Add chipotle powder, diced jalapeños, or a spoonful of adobo sauce to the chicken mixture for some heat. You can also serve with hot sauce, which can be added at the end and easily adjusted for taste.
Can I make homemade tostada shells?
If you cannot find store-bought tostada shells, bake in the oven or pan-fry corn tortillas until crisp. To bake, brush lightly with oil and bake at 400°F for 6–8 minutes until golden and crunchy.
Easy Chicken Tostadas Recipe
Juicy shredded chicken, crisp shells, and layering tips that prevent soggy chicken tostadas. A reliable 30-minute dinner anyone can make.
Servings 10
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into pieces to cook more quickly
- 1 cup chicken broth
- 1 teaspoon chicken bouillon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
For the Tostadas
- 10
tostada shells
warmed
- 1 cup warmed refried pinto beans or refried black beans
- 1 1/2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese or monterey jack cheese
- 1/3 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup pickled red onions
- Lime wedges on the side
Instructions
- Place the chicken in a medium saucepan. Whisk together the chicken broth, chicken bouillon, onion powder, garlic powder, chili powder, cumin, smoked paprika and salt. 1 ½ pounds boneless skinless chicken breasts , 1 cup chicken broth, 1 teaspoon chicken bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon salt
- Pour the broth mixture over the chicken, covering it. Add more broth if the top of the chicken is not covered. Bring the chicken to a low simmer and cover, cook for 10 minutes until the chicken is fully cooked and has reached 165°F.
- Take the chicken out and shred it into fine pieces. Place it back into the broth to allow the chicken to soak up the flavor for about 5-10 minutes.
- Assemble the tostadas by adding a spoonful of refried beans to the bottom. Top with shredded chicken. 10
tostada shells
, 1 cup warmed refried pinto beans - Add the shredded lettuce, tomatoes and cheddar cheese. 1 ½ cups shredded lettuce, 1 cup diced tomatoes, ½ cup shredded cheddar cheese
- Top with some sour cream, pickled onions and fresh cilantro. Enjoy right away with fresh lime juice squeezed on top. ⅓ cup sour cream, ¼ cup chopped fresh cilantro, ¼ cup pickled red onions, Lime wedges
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 10 tostadas, with 1 serving being 1 loaded tostada. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 220kcal | Carbohydrates: 16g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 54mg | Sodium: 578mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg
