Pheasant Tortilla Soup

After your next pheasant hunt, try this amazing and healthy soup. I like to
add crushed tortilla chips and cilantro on top before serving.


Ingredients:

  • 4 cups chicken broth
  • 1 large onion chopped
  • 2 cloves of garlic chopped
  • 3 cups of cooked pheasant chopped
  • 14 ounces of diced tomatoes with jalapeno peppers
  • 2-1/2 teaspoons of cumin
  • 2 teaspoons of chili powder
  • 1 teaspoon of hot sauce
  • 1 teaspoon of garlic salt
  • 3 tablespoons butter

    Mix together:
    1 teaspoon of beef base
    1 cup of water

    Saut

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.

One Response to “Pheasant Tortilla Soup”

  1. Charles Howe

    Sounds like a great recipe. I live in SD pheasant country so we get plenty of them to eat. Instead of using chicken stock, I make my own using the legs and thighs from the pheasants. I cook on medium heat for about 6 to 7 hours, covered in water. I then let cool and take off all the meat from the bone and tendons. Makes an incredibly tasty soup base.

    Reply