Ingredients
- 1. A single tablespoon of vegetable oil
- 2. A generously sized onion, finely chopped
- 3. A colorful mix of small red, green, and yellow bell peppers, all finely chopped
- 4. A portion of frozen whole kernel corn, thawed to perfection
- 5. A measured cup of canned black beans, thoroughly rinsed and drained
- 6. Two full cups of shredded, succulently cooked chicken
- 7. A can of Campbell's® Condensed Creamy Poblano & Queso Soup, weighing in at 10.75 ounces
- 8. Three-fourths of a cup of milk to bind the flavors together
- 9. A single lime to add a zesty kick
- 10. A ripe medium avocado, carefully pitted, peeled, and diced
- 11. Eight crispy corn tostada shells, warmed and ready for topping
- 12. A quarter cup of freshly chopped cilantro leaves for a burst of freshness
Step 1
Begin by heating the oil in a large skillet until it shimmers gently. Toss in the diced onion and colorful peppers, allowing them to sauté until they reach a delightful tender-crisp texture, remembering to stir every so often for even cooking.
Step 2
Next, introduce the sweet corn, hearty beans, and succulent chicken to the mix, letting them mingle and warm through. Pour in the creamy soup and a splash of milk, bringing it all to a gentle boil before lowering the flame and simmering for a few minutes to meld the flavors.
Step 3
Meanwhile, extract a zesty teaspoon of lime juice and drizzle it over a waiting bowl of creamy avocado, gently combining the two for a flavorful touch.
Step 4
When ready, spoon the savory chicken concoction onto crispy tostada shells, topping them generously with the lime-infused avocado mix and fresh cilantro. For an extra kick, consider adding a dash of hot pepper sauce to suit your taste buds.
Extra Tips & Suggestions
- 1. Keep your shredded chicken in a tightly sealed container to maintain its moist and tender texture.
- 2. Store your homemade tostada shells in a paper bag to help retain their crispiness and prevent them from becoming stale.
