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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

Tortilla chips

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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Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

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One Response to “Recipe: Pheasant and Black Bean Soup”

  1. Eric Sytsma says:

    Totally making this for supper tonight!


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