• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
    OK

    Campbell’s® Tostadas Primaveras

    Keeping a can of Campbell’s® Condensed Cream of Asparagus Soup in the cupboard means you always have a quick, delicious sauce ready for any dish. We love this recipe because of its variety of ingredients, but simplicity of preparation. The fresh, creamy accent of asparagus pairs beautifully with the sea salty shrimp and rich caramelized vegetables over a crispy corn tostada.

    Serve with a side salad, beans or even a hot bowl of another rich, delicious Campbell’s® Soup!


    Ingredients
    1
    can
    (10 ¾ oz) Campbell’s® Condensed Cream of Asparagus Soup
    1/2
    can
    milk
    8
    corn tortillas
    1 1/2
    cups
    vegetable oil, for frying
    2
    tablespoons
    vegetable oil
    1/2
    cup
    chopped onion
    1/4
    pound
    mushrooms, chopped
    1
    cup
    chopped bell peppers, mixed colors
    1
    pound
    shrimp, peeled and deveined (substitute skinless chicken breast pieces, if desired)
    *
    Salt and pepper, to taste
    *
    Avocado slices, for garnish
    *
    cilantro leaves, for garnish
    Directions
    In a 1-quart saucepan, whisk together the Campbell’s® Condensed Cream of Asparagus Soup and the milk. Heat to simmering, then hold at a low heat until ready for use.
    Heat the vegetable oil in a 12” skillet. Fry the corn tortillas until they are golden brown, about 1 minute on each side. Remove the tortillas from the hot oil, and drain on paper towels.
    In a separate 10-inch skillet, heat 2 tablespoons of vegetable oil. Add the onions and sauté for 1 minute. Add the mushrooms and bell peppers, and sauté for 2 minutes, until tender. Add the shrimp and sauté at a high heat for 2 minutes, until the shrimp are completely cooked (chicken, if substituted, should be sautéed until fully cooked, about 7 to 10 minutes). Salt and pepper to taste, then set aside.
    Assemble your tostada by spreading a small amount of the Campbell’s® Cream of Asparagus soup on the fried tortilla, then placing a portion of the sautéed shrimp and vegetables on top. Garnish with sliced avocados and cilantro, and serve with any remaining Campbell’s® Cream of Asparagus soup as a side sauce.

    The base number of servings for this recipe is 4
    OK

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