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Makes: 16 servings
Cook: Low 3 to 4 hours
  • 2 cans (10 ounces each) condensed Southwest-style pepper jack soup, Campbell’s®

  • 1 pound pepper jack cheese, shredded, Tillamook®

  • 2 packages (8 ounces each) cream cheese, cut into cubes, Philadelphia®

  • 1/2 cup chunky salsa, Newman’s Own®

  • 1/4 cup gold tequila, Jose Cuervo®

  • Fresh cilantro, chopped, for garnish


  1. In a 4-quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly.

  2. Cover and cook on LOW setting for 3 to 4 hours, stirring occasionally.

  3. Stir and serve hot, garnished with fresh chopped cilantro. Serving ideas: Serve with tortilla chips. Also tastes great over baked potatoes.