1 eggplant, cubed
3-4 yellow squash, peeled and cubed
1 large onion, diced
2 teaspoons garlic salt
1 large can green chile
2 teaspoons ground cumin
1 can cream of chicken soup
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2 chicken breasts
1/2 cup water
taco seasoning, see my recipe if you don't have it on hand.
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precooked tostada shells
cheese, salsa and sour cream, if desired
Saute onion and squash in large pot for 10 minutes. Add eggplant and saute until tender. Add cream of chicken and simmer 10 minutes.
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Cube chicken breasts and simmer 20 minutes or until they are cooked through. Shred and season with taco seasoning.
-----To serve:
Top one tostada shell with eggplant, then 2 Tablespoons or so of chicken, then top with desired toppings.
