Recipe information
Ingredients for - Creamy Chicken Tostadas
3. Red, green, and/or yellow bell peppers, chopped - 2 small
4. Frozen whole kernel corn, thawed - 1 cup
7. Campbell's® Condensed Creamy Poblano & Queso Soup - 1 (10.75 ounce) can
10. Avocado, pitted, peeled and diced - 1 medium
11. Corn tostada shells, warmed - 8
How to cook deliciously - Creamy Chicken Tostadas
1. Stage
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. Stage
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. Stage
Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
4. Stage
Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.
