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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
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- red, green, and/or yellow bell peppers: 2 piece (chopped)
- frozen whole kernel corn: 1 cup (thawed)
- canned black beans: 1 cup (drained)
- cooked chicken: 2 cups (shredded)
- Campbell's® Condensed Creamy Poblano & Queso Soup: 1 can (10.75 ounce can)
- milk: 0.75 cup
- lime: 1 piece
- medium avocado, pitted: 1 piece (diced)
- corn tostada shells, warmed: 8 piece
- fresh cilantro leaves: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
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Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.
