This Easy 30-Minute Rabbit Tortilla Soup is full of shredded rabbit meat, fire-roasted tomatoes, chicken broth, corn, and tortilla chips making it the perfect weeknight rabbit meal.
When life gets busy, there’s nothing better than a warm, satisfying meal that comes together quickly. Rabbit Tortilla Soup is that perfect weeknight dinner. It’s hearty, packed with flavor, and easy to make with simple ingredients you probably already have in your pantry. Plus, this recipe offers a creative way to use rabbit meat, which some of us love to hunt.
For those unfamiliar with cooking rabbit, it’s a versatile protein that works beautifully in soups. The tender shredded meat adds depth to the dish while complementing the bold, zesty flavors of the spices and toppings of this tortilla soup.
Why You'll Love This Rabbit Soup
Full of shredded rabbit meat, tomatoes, corn, and tortilla chips, this rabbit soup is a meal in itself. It’s a comforting, hearty, and filling favorite I love to serve to my wife and our daughter. That's especially true on cold and frigid nights like we are having right now in North Dakota.
If you’re new to rabbit or want to introduce it to your family, a warm bowl of tortilla soup is a fantastic way to showcase this amazing protein.
How to Make Rabbit Tortilla Soup
1. Sauté the Vegetables
Begin by heating a large pot over medium heat. Add the olive oil and let it warm for a minute. Toss in the diced onion, celery, bell pepper, and garlic. Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the Spices
Sprinkle in the cumin, coriander, paprika, salt, and black pepper. Stir everything together and cook for another 2 minutes. This step releases the fragrant, smoky flavors of the spices.
3. Combine the Base Ingredients
Pour in the can of fire-roasted diced tomatoes, drained corn, and chicken broth. Stir in the corn tortilla pieces, which will thicken the soup as it cooks. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for 10 minutes.
4. Blend for Creaminess
Carefully transfer half of the soup mixture to a blender. Blend until smooth, then pour the pureed soup back into the pot. This step creates a creamy, velvety texture without needing heavy cream or additional thickeners.
5. Add the Rabbit and Cheese
Stir in the shredded rabbit meat and cheese. Reduce the heat to low and let the soup simmer for another 5 minutes. The cheese will melt, adding richness to the dish, while the rabbit warms through. Taste the soup and adjust the seasoning if needed.
6. Serve and Garnish
Ladle the soup into bowls and let your family customize their servings with their favorite toppings. Crunchy tortilla chips, fresh cilantro, sliced radish, and queso fresco add texture and flavor. A squeeze of lime brightens the dish and ties everything together.
Hot Tip For Cooking Rabbit
- Prep Ahead: You'll notice we are using cooked and shredded rabbit meat for this recipe. That's because I cooked the rabbit in a slow cooker all day while everyone was at work and school. Just make sure you remove all the small bones before shredding and adding to the soup.
A Rabbit Meal Perfect for Busy Weeknights
This Rabbit Tortilla Soup is designed for busy families. It uses pantry staples, comes together quickly, and delivers big on flavor. Plus, it’s a great way to stretch 8 ounces of rabbit meat into a meal that feeds everyone.
If you’re looking for a rabbit meal that’s both hearty and comforting, this tortilla soup is the answer. It’s a simple recipe that transforms an ordinary weeknight into something you can look forward to.
Need Another Rabbit Recipe?
If you need another rabbit recipe, be sure and check out these other family favorites:
- Rabbit Reuben Sandwich
- Braised Rabbit with Polenta and Mushrooms
- Crock Pot Rabbit Korma
- How to Cook Rabbit for Saint Patrick's Day
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Easy 30-Minute Rabbit Tortilla Soup
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, seeded, stem removed, and diced
- 2 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 15-ounce can fire roasted diced tomatoes
- 14 ounce can corn, drained
- 6 cups chicken broth
- 6 (4-inch) corn tortillas, cut into small pieces
- 8 ounces rabbit meat, cooked & shredded (bones removed)
- ½ cup Monterey Jack or cheddar cheese, shredded
- For toppings: tortilla chips, fresh cilantro, sliced radish, queso fresco, lime wedges
Instructions
- Heat a large pot over medium heat and add the olive oil. Add onion, celery, bell pepper, and garlic and cook for 3 minutes. Add cumin, coriander, paprika, salt & pepper and cook another 2 minutes.
- Add diced tomatoes, corn, chicken broth, and corn tortilla pieces. Bring to a boil, then turn heat down to medium-low and simmer for 10 minutes.
- Transfer half of the mixture to a blender, puree until smooth, and pour back into pot.
- Add rabbit meat and cheese and cook on low for another 5 minutes. Taste and season if necessary. Ladle in bowls and add your favorite toppings.
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