Creamy Chicken Tostadas recipe

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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
¾ cup milk
1 lime
1 medium avocado, pitted, peeled and diced
8 corn tostada shells, warmed
¼ cup chopped fresh cilantro leaves

Nutrition Info

550 calories
carbohydrate: 51.5 g
cholesterol: 64.9 mg
fat: 26.8 g
fiber: 11.1 g
protein: 29.4 g
saturatedFat: 5.9 g
servingSize: -
sodium: 943.6 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 tostadas

Recipe Note

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!

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