Creamy Chicken Tostadas
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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
- 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
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.
Nutrition Facts
serving: 8 tostadas
calories: 550 kcal
carbohydrates: 51.5 g
protein: 29.4 g
saturated fat: 5.9 g
cholesterol: 64.9 mg
sodium: 943.6 mg
fiber: 11.1 g
sugar: 7.2 g