1 can chili beef soup
1 can Swansons chunk white chicken
1 (3 oz.) pkg. cream cheese
1/2 tsp. oregano
1/4 c. water
Salad oil
6 corn tortillas
Shredded lettuce
Diced tomatoes
1 c. shredded cheddar or Jack cheese
sour cream
Sliced ripe olives
Taco sauce

Over low heat, heat soup, chicken, cream cheese, oregano and water until hot. In small skillet heat 1/2 inch oil to 350 degrees. Fry tortillas, one at a time until golden, turning once. Remove and drain on paper towels.

Top each tostada shell with 1/4 cup soup mix top with lettuce, cheese, sauce, tomatoes, black olives and sour cream.