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

never heard of it...there's several that I miss... the fiesta cheese one and a couple others like chicken verde.

havn't heard of that one. Im with Moomwork. I miss the fiesta cheese, made great nacho's.

I've never heard of it but it sounds good.

Never heard of it either.

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.}

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.

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.

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.

I haven't seen it for a very long time, I don't think they make it any more.

I live in El Paso, Texas, right on the Mexican border, & we still get Fiesta Cheese Soup, so next time I go to the grocery that caters to the majority Hispanic population here, I will look for Cream of Poblano Soup!!

My sweet hubby will sear the peppers on the grill, and the ones we don't use right away I seed and puree in the food processor and freeze in small batches to use for things like soup. You can make cream soup quickly if you heat the milk in the microwave while you heat your oil and flour on the stove. Then when you add the hot milk and/ or broth you will only have to stir for a little bit before it thickens up. Stir in the cheese and pepper puree and it's ready. Works with other cream soups, too. Crab bisque, Tomato bisque - what have you? Much better than canned, not much harder, and it you know exactly what's in it and can pronounce it all. It may even cost less per serving, or if not it's because you've put in more than the 3-4 bits of crab or whatever that you might find in a can. Canned soups have really gotten expensive for what you get.

I never heard of it.

I remember it, it was a favorite for us. Campbell's stopped US sales a few years ago, so disappointing.
I had forgotten about it but will stop by the Mexican grocery and ask, maybe they will special order it if it's not on the shelves. I'll let you know!