Servings: 4

Chicken: subheading: Chicken:
1 pound boneless, skinless chicken breasts 1 pound boneless, skinless chicken breasts
¾ teaspsoon kosher salt ¾ teaspsoon kosher salt
Freshly ground black pepper Freshly ground black pepper
¾ cup canned tomato sauce ¾ cup canned tomato sauce
1/2 cup low-sodium chicken broth ½ cup low-sodium chicken broth
2 Tablespoons adobo sauce (from canned chipotle peppers in adobo sauce) *brave souls can add 1-2 peppers too* 2 Tablespoons adobo sauce (from canned chipotle peppers in adobo sauce) *brave souls can add 1 to 2 peppers too*
2 garlic cloves, minced 2 garlic cloves, minced
1 teaspoon ground cumin (or more if you prefer) 1 teaspoon ground cumin (or more if you prefer)
Juice of ¼ lime. Juice of ¼ lime.
 
Tostadas: subheading: Tostadas:
1 cup canned fat-free refried beans 1 cup canned fat-free refried beans
1 teaspoon ground cumin 1 teaspoon ground cumin
½ teaspoon kosher salt ½ teaspoon kosher salt
2 cups shredded green cabbage 2 cups shredded green cabbage
1 teaspoon olive oil 1 teaspoon olive oil
Juice of 1/2 lime Juice of ½ lime
8 (5-inch) corn tostadas 8 (5-inch) corn tostadas
 
For Serving: subheading: For Serving:
4 ounces thinly sliced avocado 4 ounces thinly sliced avocado
¼ cup light sour cream ¼ cup light sour cream
1 radish, thinly sliced 1 radish, thinly sliced
2 Tablespoons chopped fresh cilantro 2 Tablespoons chopped fresh cilantro
Lime wedges Lime wedges

For the chicken: Sprinkle the chicken breasts with ¼ tsp of the salt and black pepper to taste. Transfer them into instant pot.
In a small bowl, combine the tomato sauce, chicken broth, adobo sauce, garlic, cumin and remaining ½ tsp salt. Pour the mixture over the chicken.
Cover and seal Instant Pot and cook on manual (high pressure) for 20 minutes.  Let pot sit to natural release, then open, remove chicken and shred using 2 forks. (or use Kitchen Aid mixer method)  Pour half of the souce out of the Instant Pot and reserve.  Stir lime juice into shredded chicken. Add some of the reserved sauce to moisten, if needed.
For the tostadas: In a medium bowl, combine the refried beans, cumin and ¼ tsp salt. Stir well.
In large bowl, toss together the cabbage, olive oil, lime juice and remaining ¼ tsp salt.
To Serve:  Place 2 tostadas on each of 4 plates. Spread 2 Tablespoons of refried beans over each tostada. Drain the chicken and evenly mount 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.

2 tostadas per serving, 11 Smartpoints  2 tostadas per serving, 11 Smartpoints