Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts
  • 30 ounces fire-roasted diced tomatoes ((2 cans))
  • 15 ounces light red kidney beans, draining and rinsed ((1 can))
  • 15 ounces pinto beans, draining and rinsed ((1 can))
  • 1 1/2 tablespoons homemade taco seasoning
  • 1 teaspoon dried cilantro
  • 1 package ((about 12 pre-made tostada shells, you will want about 3 shells per person))
  • shredded cheeses (like cheddar, monterey jack, or colby)
  • sour cream
  • fresh cilantro for garnish (optional)

Instruction

  • Add all chili ingredients to slow cooker and stir
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Shred chicken and stir to combine well
  • Create a tortilla stack by placing first tortilla on plate, covering with a ladle of chili, and repeating 2 more times or as desired
  • Top it all off with 1/4 - 1/2 cup shredded cheese, a drizzle of sour cream and a sprinkling of fresh cilantro if desired