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Pheasant Tortilla Soup




Source of Recipe


TPWD


List of Ingredients




* ½ cup fresh lime juice (Must be fresh!)
* 1-½ cups cilantro, leaves only
* 1-½ cups grilled or smoked pheasant or chicken meat, pulled off the bone and cut into bite-size pieces
* 1 quart pheasant or chicken stock
* 5 ribs of celery, diced in ¼” dice
* 1 cup red onion, minced
* 1-½ cups fresh sweet kernel corn (frozen corn is OK)
* ½ cup carrots, julienned (use a mandoline to make this easy)
* ½ cup garlic, minced in food processor
* 1 poblano pepper, roasted, peeled, seeded and diced in ¼” dice
* 1 jalapeño, minced (for spicy, leave in the seeds)
* 1-½ tablespoons salt



Recipe



Set the lime juice, cilantro and cooked pheasant to the side to be added in the final 5 minutes before serving.

Add all the other ingredients to a large heavy-bottomed stock pot and bring to a rolling boil.

Reduce to a simmer for about 30 minutes.

Add the lime, cilantro, and pheasant and return to a simmer and serve.

Concentrating on your stock and the freshest ingredients available will insure the best soup around.