Shredded Chicken Tostadas

These Chicken Tostadas are a fresh way to serve Mexican flavors at your family table.  Prepare the chicken in advance to make quick meal assembly at dinner time.


3 pounds chicken breasts
3 tablespoons Taco Soup Seasoning Blend (recipe in the soups eCookbook Here)
2-3 cups chicken broth
2 16-ounce cans refried beans
½ cup shredded cheese cheese (Colby/Cheddar/Monterrey Jack…whatever is desired)
8 tostada shells
Optional Toppings:
diced fresh tomatoes
diced avocado
sour cream.  


  1. Place chicken, seasoning and broth in a slow cooker. Cover and cook on high for 3 hours or until chicken is tender. Remove chicken and shred. (This step may be done in advance.)
  2. When ready to serve tostadas, Preheat oven to 350.
  3. Top tostadas with refried beans, seasoned chicken and cheese.
  4. Place on a baking sheet and put in the oven to heat until cheese is melted (about 3 to 5 minutes). Serve warm.

Optional topping:
When removed from oven, you may top with shredded lettuce, diced fresh tomatoes, diced avocado and/or sour cream.  

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