Creamy Chicken Tostadas

These tasty tostadas feature a combination of cooked chicken, onion, peppers, corn, black beans and creamy poblano and queso soup. Topped with fresh cilantro and a delicious avocado mixture, you won’t be able to resist the incredible flavor! 

 

What You'll Need

1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
2 small red, green and/or yellow peppers, chopped (about 1 cup)
1 cup frozen whole kernel corn, thawed
1 cup rinsed drained canned black beans
2 cups shredded cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Creamy Poblano & Queso Soup
1/2 soup can milk
1 lime
1 medium avocado, pitted, peeled and diced
8 corn tostada shells, warmed
1/4 cup chopped fresh cilantro leaves
Mexican-style hot pepper sauce

How to Make It

• 1 Heat the oil in a 12-inch skillet over medium heat.  Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
  
  
• 2 Add the corn, beans and chicken to the skillet and cook until the mixture is hot.  Stir in the soup and milk and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes.
  
  
• 3 Squeeze 1 teaspoon juice from the lime.  Place the avocado into a medium bowl.  Add the lime juice and toss to coat.
  
  
• 4 Divide the chicken mixture among the tostada shells.  Top with the avocado mixture and cilantro.  Season with the hot pepper sauce, if desired.