Chicken Tostadas with a Creamy Twist

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

Step 1

Gently heat some oil in a large skillet over medium heat. Toss in the onion and peppers, and cook them for about 5 minutes, stirring now and then, until they’re tender but still have a bit of crunch. Next, add the corn, beans, and chicken to the pan and cook everything together until it’s heated through. Pour in the soup and milk, then bring the mixture to a gentle boil. Once it’s bubbling, turn the heat down and let it simmer for about 5 minutes.

Step 2

While that’s cooking, squeeze a teaspoon of lime juice into a bowl with the avocado and give it a good toss to keep it from browning. When the chicken mixture is ready, spoon it onto your tostada shells. Top each one with the avocado, sprinkle some fresh cilantro over the top, and if you like a little kick, add a few drops of hot sauce. Enjoy!