Name: Creamy Chicken Tostadas
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1 large; Red, green, and/or yellow bell peppers, chopped - 2 small; Frozen whole kernel corn, thawed - 1 cup; Canned black beans, rinsed and drained - 1 cup; Shredded cooked chicken - 2 cups; Campbell's® Condensed Creamy Poblano & Queso Soup - 1 (10.75 ounce) can; Milk - ¾ cup; Lime - 1; Avocado, pitted, peeled and diced - 1 medium; Corn tostada shells, warmed - 8; Chopped fresh cilantro leaves - ¼ cup

Ingredients for - Creamy Chicken Tostadas

1. Vegetable oil 1 tablespoon

2. Onion, chopped 1 large

3. Red, green, and/or yellow bell peppers, chopped 2 small

4. Frozen whole kernel corn, thawed 1 cup

5. Canned black beans, rinsed and drained 1 cup

6. Shredded cooked chicken 2 cups

7. Campbell's® Condensed Creamy Poblano & Queso Soup 1 (10.75 ounce) can

8. Milk ¾ cup

9. Lime 1

10. Avocado, pitted, peeled and diced 1 medium

11. Corn tostada shells, warmed 8

12. Chopped fresh cilantro leaves ¼ cup

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.