Recipe: Pheasant and Black Bean Soup
This spicy soup recipe, though it only takes 30 minutes, has a simmered-all-day taste.
½ lb. boneless pheasant breasts, cut into 1-in. cubes (or smaller)
2 cans (14 ½ oz. each) reduced-sodium chicken broth, divided
1 or 2 cups frozen corn
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, un-drained
1 jalapeno pepper, seeded and chopped
2 Tbsp. minced fresh cilantro
3 tsp. chili powder
½ tsp. ground cumin
1 Tbsp. cornstarch
Shredded cheese (optional)
1. Place a large nonstick saucepan coated with cooking spray over medium heat. Add pheasant, cook and stir 4-6 minutes or until no longer pink. Reserve 2 Tbsp. broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
2. Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top with chips and cheese.
Makes 6 servings.
-Recipe courtesy of Carol Durtschi, Pheasants Forever Membership Services. Photo by Anthony Hauck, Pheasants Forever.
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