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Pheasant Tortilla Soup

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Ingredients:

  • 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.

Directions:

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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