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Creamy Chicken Tostadas

4

45 min

Creamy Chicken Tostadas

Creamy Chicken Tostadas Photo 1

Time

45 min

Serving

4 persons

Calories

550

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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

Creamy Chicken Tostadas Photo 21
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  1. 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.
    Creamy Chicken Tostadas Photo 2
  2. 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.
    Creamy Chicken Tostadas Photo 3
  3. Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
    Creamy Chicken Tostadas Photo 4
  4. Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.
    Creamy Chicken Tostadas Photo 5

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