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Thread: Cream of Poblano Soup??

  1. #1
    Super Member Jan in VA's Avatar
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    Does anyone remember this Campbell's soup flavor from several years ago?
    Have you found it lately?
    It made the *best* Tex-Mex Chicken spaghetti ever, just spicy enough, spectacular with Rotel added. Boy do I miss it!

    Jan in VA

  2. #2
    Super Member moonwork42029's Avatar
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    never heard of it...there's several that I miss... the fiesta cheese one and a couple others like chicken verde.

  3. #3
    Super Member CloverPatch's Avatar
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    havn't heard of that one. Im with Moomwork. I miss the fiesta cheese, made great nacho's.

  4. #4
    Super Member bamamama's Avatar
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    I've never heard of it but it sounds good.

  5. #5
    Senior Member sew_southern's Avatar
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    Never heard of it either.

  6. #6
    Super Member HisPatchwork's Avatar
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    Quote Originally Posted by Jan in VA
    Does anyone remember this Campbell's soup flavor from several years ago?
    Have you found it lately?
    It made the *best* Tex-Mex Chicken spaghetti ever, just spicy enough, spectacular with Rotel added. Boy do I miss it!

    Jan in VA
    You could buy a fresh poblano pepper, seed it and cook it, then blend and add it to your favorite cream soup. {unless you just want to make your own white sauce and add the puree to it.}

  7. #7
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    First you need to sear the poblanos over an open flame to skin them.Or heat them in the oven until the skin splits and chars . Place the peppers in a paper bag and let them steam for a while. Then skin them and seed them. I am a gourmet chef retired, and worked for the largest caterer in San Antonio. We served the Pope when he was in SA. We had to prepare 10 meals that he could pick from and he had a taster to make sure that the food was not poisoned.

  8. #8
    Super Member
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    Did you live in Texas when you had it? I remember it, but haven't looked for it lately. I'll check when I go next time.

  9. #9
    Super Member HisPatchwork's Avatar
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    I do roast the skin and peel when making chili rellenos, but not when simmering and pureeing them. I do agree that it would be also be good if roasted before pureeing.

  10. #10
    Super Member juneayerza's Avatar
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    I haven't seen it for a very long time, I don't think they make it any more.

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