Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 550
- Carbohydrate: 52g
- Fat: 27g
- Fiber: 11g
- Protein: 29g
- Sugar: 7g
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