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.}