Salsa Verde Chicken Tostadas topped with Mexican Street Corn

These Salsa Verde Chicken Tostadas are layered with slow-cooked chicken, seasoned black beans, and Mexican street corn for an easy, flavor-packed dinner.

If you love quick, bold, and buildable meals, these Salsa Verde Chicken Tostadas are about to be a weekly regular. They’re everything you want in a dinner: crispy, creamy, tangy, spicy, and so satisfying without requiring much effort at all.

The star of this recipe is the slow-cooked salsa verde chicken. It’s tender, juicy, and loaded with flavor, and it makes these easy salsa verde chicken tostadas taste restaurant-quality with minimal hands-on cooking. Layered over seasoned black beans and finished with a creamy, zesty Mexican street corn topping? Absolute perfection.

This recipe also doubles as a great way to use up pantry staples – if you love recipes using salsa verde and chicken, this is one of the most versatile, family-friendly options.

• Effortless slow-cooker chicken – Set it, forget it, and come back to perfectly flavored chicken every time.
• Easy to customize – Add avocado, slaw, queso fresco, chips, or pickled onions.
• Great for meal prep – Cook the chicken ahead of time and build fresh tostadas throughout the week.
• Perfect flavor balance – Creamy beans, tangy chicken, crunchy shells, and sweet-spicy street corn.
• Works for tacos too – The chicken is amazing for salsa verde chicken tacos or burrito bowls.

Whether you’re looking for the best salsa verde chicken tostadas, a simple 20-minute assembly dinner, or something fresh to serve guests, this recipe has you covered.

For the Chicken

• 1 lb boneless skinless chicken cutlets
• Salt & black pepper, to taste
• 3 cups salsa verde

For the Mexican Street Corn

• 1 cup sweet corn kernels, drained
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1/4 cup cotija cheese, grated
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro (optional)

For the Black Beans

• 16 oz black beans (from 1 can)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt & pepper, to taste

For Assembling

• 6–8 tostada shells
• Fresh cilantro, for garnish
• Cotija cheese, for topping (optional)

1. Cook the Salsa Verde Chicken

Add the chicken, salt, pepper, and salsa verde to your slow cooker.
Cook on low 4–6 hours or high 2–3 hours, until the chicken is tender.
Shred the chicken with two forks and mix it back into the sauce. Keep warm.

2. Prepare the Black Beans

Heat a skillet over medium-high heat.
Add the black beans and seasonings: smoked paprika, cumin, onion powder, garlic powder, salt, and pepper.
Simmer for 10–15 minutes until the liquid reduces.
Mash lightly with a fork — keep some chunks for texture.

3. Make the Mexican Street Corn

In a bowl, combine corn, mayonnaise, sour cream, cotija, lime juice, cilantro, chili powder, paprika, garlic powder, and salt.
Mix until creamy and fully combined.

4. Assemble Your Tostadas

Spread a layer of mashed black beans on each tostada shell.
Add shredded salsa verde chicken.
Top with about 1/4 cup Mexican street corn.
Garnish with cilantro and extra cotija.

Serve immediately – tostadas are best when the shells are crisp!

These tostadas are super filling on their own, but they pair perfectly with:

• Cilantro lime rice
• Mexican rice
• Guacamole + chips
• A simple cabbage slaw
• Refried beans
• Grilled vegetables
• Fresh pineapple or mango

If you’re wondering what to serve with salsa verde chicken beyond tostadas, these sides all work with tacos, bowls, and salads too.

Make them spicier: Add sliced jalapeños or a splash of hot sauce.

Add crunch: Top with shredded cabbage or crispy onions.

Swap the protein: Use rotisserie chicken or shredded pork.

Use Greek yogurt: Swap for sour cream in the street corn for a lighter version.

Make it gluten-free: Use certified GF tostada shells.

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Salsa Verde Chicken Tostadas topped with Mexican Street Corn

Taylor Jackzen

These Salsa Verde Chicken Tostadas are the ultimate easy weeknight dinner – crispy tostada shells layered with creamy black beans, tender slow-cooked chicken, and a generous scoop of Mexican street corn. They’re fresh, flavorful, and come together with simple ingredients you likely already have on hand.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

For the Chicken

• 1 lb boneless skinless chicken cutlets
• Salt and pepper to taste
• 3 cups salsa verde

For the Mexican Street Corn

• 1 cup sweet corn kernels drained
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup cotija cheese grated
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro optional

For the Black Beans

• 16 oz. black beans (from 1 can)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

For Assembling

• 6-8 tostada shells
• 2 tablespoons Cilantro for garnish
• Cotija Cheese for topping (optional)

Instructions

 

• In a slow cooker, combine the chicken breasts, salt, pepper, and jar of salsa verde.
• Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easily shreddable.
• Once cooked, shred the chicken using two forks and mix it with the sauce in the slow cooker. Keep warm until ready to use.
• Heat a pan over medium-high heat, then add the black beans and season with smoked paprika, cumin, onion powder, garlic powder, salt, and pepper.
• Simmer, stirring occasionally, until most of the liquid has evaporated, about 10-15 minutes.
• Remove from heat and mash the beans with a fork until just slightly chunky.
• In a small bowl, mix together the corn, mayonnaise, sour cream, grated cotija cheese, lime, cilantro, chili powder, paprika, garlic powder, and salt.
• To assemble the tostadas, spread a layer of the mashed black beans onto each tostada shell.
• Spoon the shredded salsa verde chicken over the beans.
• Add about 1/4 cup of Mexican street corn on top of the chicken then garnish with fresh cilantro and Cotija cheese if desired.
• Serve the Salsa Verde Chicken Tostadas immediately and enjoy!