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Creamy Chicken Tostadas
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Flavorful tostadas with chicken, onion, peppers, corn, black beans, poblano queso soup, cilantro, and avocado spread for a delicious bite!
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 small red, green, and/or yellow bell peppers, chopped
  • 1 cup frozen whole kernel corn, thawed
  • 1 cup canned black beans, rinsed and drained
  • 2 cups shredded cooked chicken
  • 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
  • 0.75 cup milk
  • 1 lime
  • 1 medium avocado, pitted, peeled and diced
  • 8 corn tostada shells, warmed
  • 0.25 cup chopped fresh cilantro leaves
Instructions:
  • In a 12-inch skillet over medium heat, sauté the onion and peppers in hot oil until tender-crisp, about 5 minutes, stirring occasionally.
  • Combine corn, beans, and chicken in the skillet, cooking until hot. Stir in soup and milk, bringing to a boil. Reduce heat to low and simmer for 5 minutes.
  • Juice the lime and drizzle 1 teaspoon over the avocado in a bowl, mixing well to coat.
  • Spoon the chicken mixture onto the tostada shells. Add the avocado mixture and cilantro on top. Drizzle with hot pepper sauce to taste.

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