Pheasant Tortilla Soup

• 1/2 green pepper
• 3 ribs celery
• 1 medium onion
• 2 cloves garlic Chop or mince the 4 above ingredients together and sauté in
• 2 tablespoons of oil until soft.

Filet out one whole pheasant and boil it on low boil for about 30 minutes. Cut the meat into small chunks. Place the softened vegetables and the following ingredients into a large pan: 1 can (14 1/2 oz) diced tomatoes 1 can Rotel "tomatoes and green chiles" (may be by the Mexican food in the grocery store) 1 can beef broth 1 can (10 3/4 oz) tomato soup 3 cups water 1 tsp ground cumin 1 tsp chili powder 1 tsp salt 2 tsp Worcestershire sauce Cooked pheasant meat chunks Let simmer one hour. Add: 6 corn tortillas (don't use flour tortillas), cut into 1" squares. (The tortillas will dissolve and thicken the soup.) 1/2 to 1 lb of Light Velveeta or your choice of other cheese such as cheddar. (Optional: top individual bowls of soup with cheddar cheese.)

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