Easy Spicy Chicken Tinga Tostadas
A quick and flavorful Mexican-inspired dish featuring smoky chipotle chicken served on crispy corn tostadas, perfect for a fast and satisfying dinner in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 tostadas (serves 3-4) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken recommended)
- 2–3 chipotle peppers in adobo sauce, finely chopped
- 1 (14 oz / 400 g) can diced tomatoes
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- ½ cup (120 ml) chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 6–8 corn tostadas (store-bought or homemade)
- Optional garnishes: crumbled queso fresco or shredded cheese, fresh cilantro leaves, thinly sliced radishes, avocado slices or guacamole, lime wedges, pickled jalapeños
Instructions
- Thinly slice the onion and mince the garlic. Finely chop the chipotle peppers. Shred the cooked chicken. (5-7 minutes prep)
- Heat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add chopped chipotle peppers, ground cumin, and dried oregano. Cook for 1 minute to toast the spices.
- Pour in the diced tomatoes with juices and chicken broth. Stir and bring to a gentle simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until sauce thickens slightly.
- Add shredded chicken to the sauce and stir to coat. Simmer for 5 more minutes to warm through and absorb flavors. Season with salt and black pepper to taste.
- If tostadas are not store-bought, crisp corn tortillas in a dry skillet over medium heat for 1-2 minutes per side until golden and crunchy (about 5 minutes).
- Spoon the spicy chicken tinga onto each tostada. Top with desired garnishes such as queso fresco, cilantro, radishes, avocado, lime wedges, and pickled jalapeños.
- Serve immediately for best crunch and freshness.
Notes
Use pre-cooked or rotisserie chicken to save time. Adjust chipotle peppers to control heat level. Crisp tostadas just before serving to maintain crunch. Store chicken tinga sauce separately from tostadas to avoid sogginess. For dairy-free, omit cheese or use plant-based alternatives. Vegetarian option: substitute chicken with sautéed mushrooms or jackfruit.
Nutrition
- Serving Size: 1-2 tostadas per ser
- Calories: 375
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 5
- Protein: 30
Keywords: chicken tinga, tostadas, spicy chicken, Mexican recipe, quick dinner, chipotle chicken, easy weeknight meal