Chicken Tinga Tostada

Lighten up a hearty, home-styled Mexican comfort food with chicken and the spicy flavors of chipotle.

Recipe courtesy of: Latinofoodie.com


  • 1 tablespoon

    canola oil

  • 1

    medium yellow onion, diced

  • 3

    garlic cloves, minced

  • 1 teaspoon

    dried oregano

  • 1 teaspoon

    dried marjoram

  • 1 teaspoon

    dried thyme

  • 1 teaspoon

    fresh ground pepper

  • 1 (12-ounce) jar

    HERDEZ® Traditional Chipotle Mexican Cooking Sauce

  • 1 cup

    low-sodium chicken broth 

  • 1 pound

    chicken, shredded

  • For the Tostada: 

  • 12


  • 2 cups

    mashed cooked pinto beans

  • 2 cups

    shredded iceberg lettuce

  • 1 1/2 cups

    low-fat Monterey jack cheese 

  • 5

    diced tomatoes and avocados, garnish

Print Recipe

Serves 12



  1. In large skillet, heat oil over medium heat. Sauté onions 2 to 3 minutes or until slightly translucent. Add garlic and sauté 1 minute, stirring frequently to prevent burning. Add oregano, marjoram, thyme and black pepper. Stir 1 minute.

  2. Add HERDEZ® Traditional Chipotle Mexican Cooking Sauce and chicken broth. Bring to boil over high heat, then reduce to a simmer.

  3. Mix in chicken and simmer 20 minutes.

  4. Place tostadas on individual plates. Spread a first layer with mashed pinto beans. Add ½ cup chicken tinga mixture. Top with lettuce, cheese, tomatoes and avocados. Serve hot.


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