So today I had it in my mind I wanted to make a recipe with pheasant because we have a lot of it in our freezer right now. I also wanted to use ingredients I had around the house so I did not have to make a trip to the grocery store! The recipe I came up with is Pheasant Taco Soup. Of course, you could use chicken for this recipe and have the same flavorful results if you don’t have access to pheasant. I also think this recipe would work great in a crockpot but today my crockpot is filled with buffalo bone broth. Stay tuned for the recipe soon on the blog!
The pheasant taco soup was easy to make and it tastes great. I used my homemade taco seasoning for this recipe. You can view the recipe by clicking on this link. It is hard to believe we have been using homemade taco seasoning at my house now for about a year. The flavor is great and it is not loaded with unhealthy fillers. I also like this pheasant soup recipe because it uses corn which I froze last summer and tomatoes that I had in the freezer. And the onion came from the local farmers market when I stocked up at the end of the season.
My plan is to freeze some of the pheasant soup leftovers and have it for lunches at work. I think fresh cilantro would be delicious in this recipe but I did not have any at the house. When I make this again I will grab some cilantro to add even more flavor. When serving you could top it with fresh avocado, tortilla chips and/or salsa.
Pheasant Taco Soup
6 pheasant breasts, cleaned well and cubed
1 tbsp. oil
1 small onion diced
3 tbsp. homemade taco seasoning (or 1 taco seasoning packet)
1 bag frozen corn
2 cups tomatoes (frozen or canned)
1 can green chilies
1 jalapeno (optional)
2 1/2 cups water
Put 1 tbsp. of oil in a soup pot. Add cubed pheasant, onion and taco seasoning. Cook on medium-high heat until pheasant is almost fully cooked. Then add corn, tomatoes, green chilies, jalapeno and an additional 1 1/2 to 2 cups of water. Simmer for 20 to 30 minutes on low. Remove from heat and serve.