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!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 550 Calories

Ingredients

• ¾ cup milk
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 lime
• 2 cups shredded cooked chicken
• ¼ cup chopped fresh cilantro leaves
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen whole kernel corn, thawed
• 2 small red, green, and/or yellow bell peppers, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
• 1 medium avocado, pitted, peeled and diced
• 8 corn tostada shells, warmed

Recipe Instructions

Step 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.

Step 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.

Step 3

Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.

Step 4

Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.