Chipotle chicken tostadas

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Step 1

For the chicken: Sprinkle the chicken breasts with ¼ teaspoon of the salt and black pepper to taste. Transfer them to a slow cooker In a small bowl, combine the tomato sauce, chicken broth, adobo sauce, garlic, cumin, and remaining ½ teaspoon salt. Pour the mixture over the chicken.

Step 2

Cover and cook on low for 4 to 6 hours, until the chicken can be easily shredded with two forks. Pour half of the sauce out of the slow cooker and reserve. Shred the chicken using two forks (do this in the pot) and stir in the lime juice. Add some of the reserved sauce to moisten as needed.

Step 3

For the tostadas: In a medium bowl, combine the refried beans, cumin, and ¼ teaspoon of the salt. Stir well.

Step 4

In a large bowl, toss together the cabbage, olive oil, lime juice, and remaining /4 teaspoon salt.

Step 5

To serve, place 2 tostadas on each of 4 plates. Spread 2 tablespoons of the refried beans over each tostada. Drain the chicken and evenly mound about ¼ cup over the beans on each tostada. Divide the cabbage, avocado slices, and sour cream among the tostadas. Garnish with the radish and cilantro and serve immediately with lime wedges on the side.