> > Lisa
>
> LISA...I BET YOUR IDEA OF ''RO-TEL WITH SOME CHEDDAR CHEESE SOUP'' WOULD WORK GREAT....IF NO CHEDDAR CHEESE SOUP IN THE HOUSE, YOU COULD USE VELVEETA IF YOU HAVE THAT.
>
> --
> >> ~~>*>Cin(\0/)<*<~~ <<
> >> ><(((*>Jesus<*)))>< <<

Hey! Where was this idea when I had velveeta coming out my ears? lol

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~*~Angela~*~

> Hi Karrie Lyn, I did some searching and found this site where a couple of people mention having found it at some discount grocery outlet type stores. One post even mentions substituting Campbell's Fiesta Cheese soup, although I myself haven't seen that on shelves either. I hope you're able to find something that works! I might be tempted to add some Ro-Tel into some cheddar cheese soup and see how that worked.
>
> Lisa

LISA...I BET YOUR IDEA OF ''RO-TEL WITH SOME CHEDDAR CHEESE SOUP'' WOULD WORK GREAT....IF NO CHEDDAR CHEESE SOUP IN THE HOUSE, YOU COULD USE VELVEETA IF YOU HAVE THAT.

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>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<

In checking out different web sites on the net, it seems ''Campbell's Southwest Pepper Jack soup'' was discontinued.

I found several recipes that called for the soup....but they were posted back in 2004.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Campbell's new additions include southwest style soups
Monday, October 18,2004
WHILE AMERICA'S appetite for bold flavors and ethnic-inspired dishes is growing, most households have to leave home to get them. Now families can make delicious southwest style meals at home. Campbell's makes it easy with their new line of southwest style cooking soups.

New flavors Creamy Ranchero Tomato, Southwest Style Pepper Jack and Creamy Chicken Verde expand the possibilities for weekday meals. Each variety has a recipe right on the can and 4 more underneath the label. Each flavor also tastes great as a bowl of soup and has a convenient easy open lid. More recipes are available at the school, on each can, or at www.campbellskitchen.com

CHEESY CHICKEN QUESADILLAS: 1 pound boneless chicken breast halves, cubed 1 can (10¾ oz.) CAMPBELL'S Condensed Southwest Style Pepper Jack Soup ¼ cup water 8 flour tortillas (8-inch), warmed Pace Chunky Salsa

Heat oven to 425 degrees. Cook chicken in nonstick skillet until done and juices evaporate, stirring often.

Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within ½-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa. Prep/Cook Time: 20 minutes Yield: 8 quesadillas

BEEF TACO BAKE: 1 pound ground beef 1 can (10¾ oz.) CAMPBELL'S Condensed Creamy Ranche ro Tomato Soup 1 cup Pace Chunky Salsa ½ cup water 8 corn tortillas or 6 flour torti llas (6-inch or 8-inch), cut into 1-inch pieces* 1 cup shredded Cheddar cheese Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese. *Or, substitute 2½ cups coarsely crumbled tortilla chips for the corn tortillas. Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4

QUICK RANCHERO CHILI: 1 pound ground beef 1 medium onion, chopped 2 tablespoons chili powder 1 can (10¾ oz.) CAMP BELL'S Creamy Ranchero Tomato Soup ½ cup water 1 can (about 15 oz.) small red beans or red kidney beans, drained and rinsed Shredded Cheddar cheese

Cook beef, onion and chili powder in skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and beans. Heat to a boil. Cover and cook over low heat 10 minutes. Top with cheese. Prep/Cook Time: 20 minutes Serves: 4

CAMPBELL'S SOUTHWEST TORTILLA SKILLET: 1 tablespoon vegetable oil 1 pound skinless, boneless chicken breasts, cut into strips 1 can (10-3/4 oz.) CAMPBELL'S Creamy Chicken Verde Soup 1/2 cup water 1 can (11 oz.) whole kernel corn with red and green peppers, drained* 4 flour tortillas (8-inch), cut into strips 1/2 cup shredded Cheddar cheese Heat oil in skillet over medium-high heat. Cook chicken until browned, stirring often. Add soup, water, corn and tortillas. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with cheese. *Substitute 1 cup frozen whole kernel corn for canned corn. Prep/Cook Time: 20 minutes Serves: 4

CAMPBELL'S BANDEROS BURRITOS VERDE: 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 can (10-3/4 oz.) CAMPBELL'S Creamy Chicken Verde Soup 2 cups shredded cooked chicken 4 flour tortillas (10-inch), warmed 1/2 cup shredded Mexican cheese blend Heat oil in skillet over medium heat. Add onion and cook until tender. Add soup and chicken and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with 2 tablespoons cheese. Fold sides over filling; fold up ends to enclose. Prep/Cook Time: 15 minutes Yield: 4 burritos
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<

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Edited by 2932550 at 06/14/2009 7:34 PM PDT