Recipe by
Jim Gillespie
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This recipe uses Pheasant to create a decadent soup. Chicken can be substituted if you are having trouble finding pheasant.
Categories
Ingredients
- 3 pheasant breasts (or chicken)
- ½ cup chopped onion
- 1 stalk celery, chopped
- 1 package taco seasoning
- 2 cans (14.5 oz.) diced tomatoes with green chilies
- 3 cans fat free cream of chicken soup
- 4 cups chicken broth
- 1 bag sweet corn
- 1 t. chicken base or bouillon cube
- 1 can Fiesta nacho cheese soup
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Directions
- Boil pheasant breasts until done and shred.
- Sauté onion and celery until soft.
- In a crockpot, add all pheasant, onion and celery, and other ingredients except cheese soup.
- Cook on low until heated through, about ½ hour, stirring occasionally.
- Add cheese soup and simmer until blended.
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