Al’s Pheasant Tortilla Soup

This delicious variation of Jenn’s recipe greatly reduces the time involved in creating the dish and has a flavor and character all it’s own!  It features a reduced ingredient list and Crockpot cooking method.  Serves about six!

Ingredients:

Pheasant & stock ingredients:

  • 2 pheasants (about 2 ½ pounds each)
  • carrots (1-3)
  • celery stalk (1-3)
  • 1 large yellow onion, halved
  • 2 teaspoons salt
  • 1 tablespoon pepper
  • 2-3 cloves of garlic pressed or minced

Finishing the soup ingredients:

  • 2 cans Rotel Original Diced Tomatoes & Green Chilies
  • 1 can fire roasted dices tomatoes
  • 1 can red enchilada sauce
  • 1 can green enchilada sauce
  • 1 can black beans
  • 1 4oz can chopped green chilies
  • 2 jalapeno peppers (chopped)
  • 1 medium yellow onion (chopped)
  • 1 clove garlic (minced)
  • 2 cups pheasant stock (from above)
  • 2 cups cold water
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 package frozen corn (~10 oz)
  • 1 tablespoon fresh chopped cilantro
  • 2 limes (1 quarted for CROCK-POT and 1 cut into wedges for serving)
  • Mission Tortilla Strips
  • Grated Parmesan cheese

To prepare:

  1. In CROCK-POT combine pheasant, Rotel, tomatoes, enchilada sauce, onion, green chilies, jalapenos and garlic. Add water, stock, cumin, chili powder, salt, pepper and bay leaf.
  2. Stir in corn, cilantro and 1 lime quartered.
  3. Cover and cook on High for 6 hours
  4. Remove and discard Bay Leaf and lime quarters.
  5. Serve with Mission Tortilla strips, a squeeze of lime wedge, and grated Parmesan cheese. (optional)

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Joe

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