tostadas are a perfect blend of creamy chicken and crispy tortillas, making every bite irresistible. Quick to prepare and full of flavor, they’re great for a satisfying weeknight dinner or casual gathering.
Prep Time30 min
Cook Time15 min
Total Time45 min
Difficulty
Medium
Chef's Cooking Tips
Use cooked, shredded chicken for easy preparation and consistent texture.
Warm the tostadas slightly before assembling to keep them crispy.
Add fresh lime juice or cilantro at the end to brighten the flavors.
Ingredients
0/12
Why This Recipe Works
This dish combines crispy tostadas with a rich and creamy chicken filling, creating a perfect balance of textures and flavors. It’s quick to prepare and satisfying, making it great for both weeknight dinners and casual gatherings.
Step 1
Lightly 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 just 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 boiling, turn the heat down to low and let it simmer for about 5 minutes.
Step 2
While that’s cooking, squeeze a teaspoon of lime juice over the avocado in a bowl 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 on some fresh cilantro, and add a dash of hot sauce if you like a little extra kick. Enjoy!
17
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Combinations
Serve with a side of fresh salsa, guacamole, or a simple salad to add freshness. A dollop of sour cream or a sprinkle of shredded cheese can make it even more indulgent.
How To Preserve This Dish
Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Keep tostadas separate to avoid sogginess, and assemble just before serving to maintain crispness.
Frequently Asked Questions
Can I use fresh corn instead of frozen for this recipe?
Yes, fresh corn works well. Just cut the kernels off the cob and add them when you cook the peppers and onions.
What can I substitute for the Campbell's Condensed Creamy Poblano & Queso Soup?
You can use a combination of cream cheese and a bit of diced poblano pepper or a mild queso dip as a substitute.
How do I keep the avocado from browning if I prepare it ahead of time?
Toss the avocado with lime juice right after cutting, then store it in an airtight container in the fridge to slow browning.
Can I make this recipe vegetarian?
Yes, omit the chicken and add extra beans or a plant-based protein like tofu or tempeh.
What type of hot sauce pairs best with this dish?
A mild to medium hot sauce like Cholula or Tapatío complements the flavors nicely without overpowering them.
How should I store leftovers and how long do they last?
Store the chicken mixture separately in an airtight container in the fridge for up to 3 days. Assemble tostadas just before serving.
Can I use flour tortillas instead of corn tostada shells?
You can, but to keep the crunch, lightly toast or bake the flour tortillas before topping them.
Is it possible to freeze the chicken mixture?
Yes, freeze it in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
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