Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
1 tablespoon vegetable oil1 medium onion, chopped (about 1/2 cup)0.5 teaspoon chili powder1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained8 taco shell, warmed1 cup shredded lettuce0.5 cup chopped tomato
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