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.


  • 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


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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.