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)