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Chicken Tinga Tostadas make any meal feel like a party. I love how everyone gathers around to build their own, layering warm refried beans and spicy chicken on crispy shells, then piling on their favorite toppings. With just 15 minutes of prep, the chicken simmers in smoky chipotle sauce while you get everything else ready – or make it ahead and reheat when friends arrive. Whether it’s a casual family dinner or weekend get-together, these are always a hit.

Store-bought refried beans, pico de gallo, and tostada shells make assembly quick and easy, though I love making my own if I have a few extra minutes while the chicken simmers. You can eat these with your hands, making them perfect for casual get-togethers. And if you’re lucky enough to have leftover chicken, it’s just as good in tacos or on salads the next day.
Table of Contents
Ingredients for Chicken Tinga Tostadas
For the Chicken Tinga
- Olive Oil: I usually use extra-virgin because it’s what I keep on hand.
- White Onion: White onions are a little milder and sweeter than yellow onions, but you can use either.
- Garlic: Look for unblemished, plump, firm cloves with tight, papery skin.
- Chicken Broth: I like to make Homemade Chicken Broth when I have time, but a good quality store-bought brand will do.
- Canned Fire Roasted Tomatoes: Use the entire can, juice and all.
- Ground Cumin: Your ground cumin should smell fragrant – if not, it’s time for a fresh jar.
- Dried Oregano: Any dried oregano works here, but Mexican oregano is best if you have it.
- Chipotle Hot Sauce: Both Tabasco and Cholula are widely available brands that make a version of this, so use your favorite.
- Chipotle Chili Powder: Chipotle chili powder is made from dried smoked jalapeños and has a sweet, smoky flavor. It differs from chili powder, which is a blend of ground chilis.
- Boneless Skinless Chicken Breasts: Look for plump, boneless breasts with good color that spring back when pressed.
To Make the Tostadas
- Tostada Shells: You can use crispy store-bought ones or easily make your own Tostada Shells from soft corn tortillas.
- Refried Beans: When I have the time, I make Homemade Refried Beans or Refried Black Beans.
- Shredded Sharp Cheddar Cheese: I prefer to shred cheese off a firm block, but pre-shredded also works.
- Avocados: Look for dark green ones that yield slightly when squeezed.
- Sour Cream: I like full-fat for the best flavor, or you can also use Mexican crema, which is richer and slightly sweeter.
- Fresh Cilantro: Look for bright green bunches with no wilting.
- Limes (optional): Ripe, juicy limes are typically lighter in color and have smooth, glossy skin.
- Salt and Freshly Ground Pepper
5 Recipe Tips
- Check the Chicken: At 20 minutes, test to see if it shreds easily – if not, give it a few more minutes.
- Watch the Sauce: Let it reduce until thick enough to cling to the chicken without being dry.
- Prep Your Station: Have all toppings ready before warming the shells – I like to set up a buffet-style assembly line.
- Shell Storage: Keep tostada shells in an airtight container to prevent softening.
- Assembly Order: Start with beans, then chicken, followed by cheese and fresh toppings – building in this order keeps everything in place when you pick up the tostada. Try not to pile them too high (as tempting as it is!).
Recipe Options
- Choose Your Method: For hands-off cooking, try my Slow Cooker Chicken Tinga version.
- Choose Your Chicken: I often use thighs instead of breasts – they stay even more tender.
- Switch the Cheese: Try Monterey Jack or queso fresco instead of cheddar.
- Bean Choices: Refried black beans work just as well as pinto for the base.
- Add More Toppings: Pickled red onions or jalapeños add bright contrast.
When the craving for Mexican food hits, these easy, savory Chicken Tinga Tostadas are just the thing. Crisp shells topped with slow-simmered chicken and vibrant toppings create an irresistible mix of textures and flavors, perfect for lively weeknights or sharing with friends.
More Must-Try chicken Tinga Recipes
How to Make Chicken Tinga Tostadas
Sauté onions in oil until softened, then add garlic just until fragrant. Add broth, tomatoes, and seasonings, bringing to a boil before adding the chicken. Cover and simmer until the chicken is tender and shreddable. Transfer chicken to a cutting board.
Let the sauce reduce uncovered until it reaches a salsa-like consistency. Meanwhile, shred the chicken and warm your tostada shells. Return shredded chicken to the reduced sauce and heat through. Build tostadas by layering beans, chicken, cheese, and fresh toppings on crispy shells.
Chicken Tinga Tostadas
Video
Ingredients
For Chicken Tinga
- 1 tablespoon olive oil
- 1 small white onion finely chopped
- 4 cloves garlic finely chopped
- 3/4 cup chicken broth
- 14 1/2 ounce can diced fire roasted tomatoes with juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chipotle hot sauce or more to taste
- 1 teaspoon chipotle chili powder
- 1 1/2 pounds boneless skinless chicken breasts 3 8-ounce half breasts or boneless skinless chicken thighs
- salt and freshly ground black pepper to taste
To Make Tostadas
- 10 tostada shells store bought or homemade Tostada Shells, warmed if desired
- 1 can refried beans (16-ounce can or 2 cups Homemade Refried Beans or Refried Black Beans), warmed
- 3 ounces shredded sharp cheddar cheese or Monterey Jack or Queso Fresco
- pico de gallo or other salsa
- 2 large avocados peeled, pitted and thinly sliced
- sour cream or Mexican Crema
- chopped fresh cilantro for garnish
- lime wedges for serving
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until beginning to soften, about 2 minutes. Add garlic and stir just until fragrant, about 30 seconds. Add broth, tomatoes with juice, cumin, oregano, chipotle hot sauce and chili powder and bring to boil.
- Add chicken breasts and season lightly with salt and pepper. Stir to coat chicken with tomato mixture then spread into an even layer. Reduce heat and cover; simmer 20 to 25 minutes minutes, flipping chicken once about half way through cooking time, until chicken is tender and easy to shred. Transfer chicken to cutting board. Increase heat to medium-high and return sauce to boil; cook uncovered, stirring occasionally, until most of the liquid has evaporated (it should look like a thick salsa), 8-12 minutes. Remove from heat.
- While sauce reduces, shred chicken into bite size pieces using two forks.
- Once sauce has reduced, return chicken and place over medium heat; cook and stir until heated through.
Assemble Tostadas
- Spread one tostada shell with a thin layer of warm refried beans followed by a thin layer of chicken. Sprinkle with cheese and top with salsa, avocado slices and sour cream. Repeat with remaining tostada shells. Garnish with cilantro and serve immediately, with lime wedges if desired.
Notes
- This recipe yields about 4 cups of Chicken Tinga.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.