Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 4 cups (950ml) chicken broth (low sodium preferred)
- 1 teaspoon (5ml) chili powder
- 1/2 teaspoon (2.5ml) cumin
- 1/4 teaspoon (1.25ml) garlic powder
- 1/4 teaspoon (1.25ml) onion powder
- Salt and freshly ground black pepper to taste
- 6 corn tortillas (6-inch/15cm diameter)
- 2 tablespoons (30ml) olive oil
- Pinch of salt
- 1 (15-ounce/425g) can refried beans (vegetarian or traditional)
- 2 tablespoons (30ml) water
- 1 cup (240ml) diced tomatoes (about 2 medium)
- 1/2 cup (120ml) diced red onion (about 1/4 medium)
- 1/4 cup (60ml) chopped cilantro (fresh)
- 1 jalapeño, seeded and finely minced (optional, for heat)
- 1 tablespoon (15ml) lime juice
- Salt and freshly ground black pepper to taste
- 1/2 cup (120ml) sour cream
- 2 tablespoons (30ml) lime juice
- 1 tablespoon (15ml) water
- Pinch of salt
- Shredded lettuce (Optional)
- Crumbled Cotija cheese or feta cheese (Optional)
- Avocado slices (Optional)
- Hot sauce (your favourite) (Optional)
Instructions:
- Place chicken breasts in a saucepan with broth and spices. Bring to a simmer, then reduce heat and cook until chicken is cooked through (internal temp of 165°F/74°C).
- Remove chicken from the broth and shred with two forks. Reserve some broth for adding back if the chicken is too dry.
- Brush tortillas with olive oil, sprinkle with salt, and bake until crispy and golden brown. (Or shallow fry for a more authentic, but less healthy, crunch!)
- Heat refried beans with water in a small saucepan until warmed through.
- Combine all salsa ingredients in a bowl, mix well, and season to taste.
- Whisk together sour cream, lime juice, water, and salt in a small bowl.
- Spread refried beans on each tostada. Top with shredded chicken, salsa, and a drizzle of lime crema. Assemble the chicken tostadas
- Garnish with lettuce, cheese, avocado, and hot sauce, if desired. Serve immediately and enjoy your feast!