Making these was not only delicious but also fun. I had a few leftover ingredients and did a side salad (a deconstructed tostada if you would) A delicious healthy lunch for any day of the week!
You have the option of using chicken breast but honestly using blanched chicken thighs gives you juicy chicken and it taste way better.
1/2 cup low-fat sour cream
2 teaspoons chopped chipotle peppers in adobo sauce
1/2 teaspoon lime zest
4 corn tostadas
1 cup canned black beans, rinsed and drained
4 boneless skinless chicken thighs
2-3 carrots (depending on size)
1/2 medium yellow or white onion
1 bay leaf
1 celery stick
6 cups of water (approx)
1 cup mixed greens
1 medium sized tomato diced
1/2 cup shredded cheddar cheese
2 tablespoons lightly packed fresh cilantro leaves
4 lime wedges
In a deep skillet or heavy bottom pot place your chicken thighs, onion, peeled carrots, bay leaf, celery stick, the juice of the lime and the lime halves. Pour your water until chicken is cover and bring to a rapid boil. When it starts boiling, lower the heat and semi cover the pot. Boil for about 25-30 minutes.
While the chicken cooks, In a small bowl, combine sour cream, chipotle and lime zest.
Remove the chicken from the stock and place on a plate to cool off. Enough to handle with your hands. When its cool, shred to pieces.
Spread the sour cream mixture evenly among 4 tostadas (about 2 tablespoons each).
Top each tostada with 1/4 cup black beans, 6 tablespoons chicken, mixed greens, tomatoes , 1 tablespoon cheese and 1 1/2 teaspoons cilantro. Serve each with a lime wedge to be squeezed over top of each tostada before eating.
And in case you have a little bit of everything left like I sometimes do this is the side salad I put together. Who knows I might just repeat this as a salad. Yummy it was. Enjoy!