Cooked chicken, onions, peppers, corn, black beans, and a creamy poblano and queso soup are all combined in these delectable tostadas. You won’t be able to resist the wonderful flavor, which is garnished with fresh cilantro and a delectable avocado combo.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 8 tostadas |
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
Instructions
- 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.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 11 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 944 mg |
| Sugars | 7 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |