CookPal AI
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Creamy Chicken Tostadas

Cost $15, save $10

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🧅 1 large onion, chopped
    • 2 small red, green, and/or yellow bell peppers, chopped
    • 🌽 1 cup frozen whole kernel corn, thawed
    • ÂĽ cup chopped fresh cilantro leaves
    • 🥑 1 medium avocado, pitted, peeled and diced

  • Protein

    • 1 cup canned black beans, rinsed and drained
    • 🍗 2 cups shredded cooked chicken

  • Dairy

    • 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
    • 🥛 Âľ cup milk

  • Dry Ingredients

    • 8 corn tostada shells, warmed

  • Condiments

    • 🍋 1 lime

STEPS

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.

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.

3

Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.

4

Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.

NUTRIENTS

Per 1 serving

🔥

550

Calories

  • 29g
    Protein
  • 52g
    Carbs
  • 27g
    Fats

đź’ˇ Tips

Warm the tostada shells in the oven before serving to maintain their crispness.You can substitute sour cream or yogurt for part of the soup for a lighter option.Use a mix of bell pepper colors for a more visually appealing dish.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.