Easy 30-Minute Rabbit Tortilla Soup
This Easy 30-Minute Rabbit Tortilla Soup is the perfect weeknight dinner and one of our favorite rabbit recipes. Full of shredded wild rabbit, fire-roasted tomatoes, chicken broth, corn, and tortilla chips, this rabbit soup is a meal in itself. It’s a comforting, hearty, and filling dish that is the great for warming up on these cold winter nights like we are having right now in North Dakota.Just like my Pheasant Gnocchi Soup and Goose and Garlic Soup, this rabbit soup recipe comes together in just 30 minutes. Rabbits can be cooked in every conceivable way. So why not tortilla soup!Tortilla soup is the ultimate comfort food for our family – hearty, cheesy, and packed full of flavor. I use store-bought corn tortillas to thicken this soup in less than 30 minutes on a weeknight when you don't have a lot of time. My wife and daughter and I love throwing different toppings on – tortilla chips, cilantro, radish, and queso fresco – the options are endless and totally up to you.EASY RABBIT TORTILLA SOUPRabbit tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded rabbit, and sweet corn.You can sprinkle some tortilla strips or crumbled Doritos right on top with a healthy handful of cheese or soak it up with any bread you might have on hand.TIPS FOR MAKING THIS RABBIT SOUP– Use Leftover Rabbit. Have some leftover rabbit meat in the fridge after making my Braised Rabbit with Polenta and Mushrooms? You can always use leftover rabbit to make a fresh batch of Rabbit Tortilla Soup.– Adjust the Spice. Do you like it spicy but your kids don't? Serve some diced jalapeños on the side so you and your guests can add to your liking and control how hot it is.– Save Time With Canned Corn. Speed up the cooking time by using canned corn.– Season To Taste. Depending on the tomatoes and broth you use, you might need to adjust the salt to taste at the end.HOW TO MAKE RABBIT TORTILLA SOUP1. 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. 2. 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. 3. Transfer half of the mixture to a blender, puree until smooth, and pour back into pot. 4. 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.SERVING RABBIT TORTILLA SOUPThe only thing that makes Rabbit Tortilla Soup taste even better are the toppings. These are our favorites:– Sour cream– Tortilla strips, Doritos, or my wife's favorite Chili Cheese Fritos– Shredded cheddar cheese– Cilantro– Avocado– Lime wedges– Jalapeno, sliced or dicedSTORING LEFTOVER RABBIT SOUPRefrigerator: Store your leftover rabbit soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.Freezer: You can also freeze your rabbit soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.MORE RABBIT RECIPESIf you are fan of Indian food like we are, you will ABSOLUTELY LOVE my Crock Pot Rabbit Korma.RABBIT HUNTING IN NORTH DAKOTARabbit hunting is a great way to introduce kids and novices to hunting, especially here in North Dakota. Rabbit season is open year-round, there are no bag limits, and North Dakota residents do not need a license. Your chances of harvesting a few rabbits can be pretty good anywhere in the state. There are lots of different rabbit habitats, but we like to target the edges of wheat and soybean fields. Just be sure and get the landowners permission before hunting! For information on rabbit hunting in North Dakota, visit the North Dakota Game & Fish Department website.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Rabbit Soup recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Easy 30-Minute Rabbit Tortilla Soup Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, seeded, stem removed, and diced
- 2 tbsp minced garlic
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp 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)
- 1/2 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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