Pheasant Tortilla Soup
Pheasant Tortilla Soup is so satisfying with tender pheasant, tomatoes, beans, and tortilla strips. It's a quick, easy 30-minute weeknight dinner the whole family will love.
Servings: 6 servings
Ingredients
- 1 pound boneless, skinless pheasant thighs or breasts, cut into 1-inch chunks
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 2 tablespoons minced garlic
- 1 tablespoon minced pickled jalapeños, plus 1 tablespoon pickling brine
- 1 tablespoon tomato paste
- One 28-ounce can crushed tomatoes
- 2 cups pheasant stock or chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- One 15-ounce can chili beans, with their sauce or pinto beans, undrained
- Crispy tortilla strips or chips, crumbled queso fresco, chopped fresh cilantro, and lime wedges, for serving
Instructions
- Place the pheasant in a medium bowl and season with the kosher salt and black pepper, tossing until evenly coated.
- Heat 2 tablespoons oil in a Dutch oven or 4-quart saucepan over medium-high heat. Add the pheasant and cook, stirring occasionally, until lightly browned on the outside but not cooked through, about 3 minutes. Transfer to a plate with a slotted spoon.
- Add the remaining tablespoon oil and the onion. Cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in the garlic and jalapeños and cook 1 minute more, until fragrant.
- Stir in 1 tablespoon tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Add the crushed tomatoes, broth, cumin, chili powder, oregano, and pickled jalapeño brine. Bring to a gentle simmer over medium-high heat and cook for 5 minutes, stirring occasionally.
- Stir in the beans with their liquid and return the pheasant to the pot. Reduce the heat to medium and simmer until the pheasant is cooked through and tender, about 5 minutes. Taste and season with additional salt and black pepper as needed.
- Ladle into bowls and top with crispy tortilla strips, queso fresco, chopped cilantro, and a squeeze of fresh lime juice.
