Creamy Chicken Tostadas
Description
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!
Ingredients
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1 tablespoon vegetable oil
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1 large onion, chopped
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2 small red, green, and/or yellow bell peppers, chopped
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1 cup frozen whole kernel corn, thawed
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1 cup canned black beans, rinsed and drained
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2 cups shredded cooked chicken
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1 (10 3/4 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
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3/4 cup milk
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1 lime
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1 medium avocado, pitted, peeled and diced
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8 corn tostada shells, warmed
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1/4 cup chopped fresh cilantro leaves
Directions
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 hot pepper sauce, if desired.