Creamy Chicken Tostadas

Ingredients

• Servings: 8
• 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
• 3/4 cup milk
• 1 lime
• 1 medium avocado, pitted, peeled and diced
• 8 corn tostada shells, warmed
• 1/4 cup chopped fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• 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.
• 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.
• squeeze 1 teaspoon juice from the lime. place the avocado into a medium bowl. add the lime juice and toss to coat.
• divide the chicken mixture among the tostada shells. top with the avocado mixture and cilantro. season with hot pepper sauce, if desired.