A Little TOO Sweet…
As one does, I overdid it this year with the sweets over Christmas break. Cookies, cakes, candy… it was more than my body was willing to accept. So I took to a sugar detox (I know, I also thought there was no such thing as too much sugar… especially in the form of cookies) and stumbled across a soup similar to this one. As we tend to do at The Brokenstraw, I said to Wes “How can I make this even more delicious?”
I’ll tell you how. Add corn, add seasonings and (my personal favorite) swap the chicken for pheasant. I swear if you know where your food is coming from it tastes 100% better than if you were to use whatever you found at the store. That being said, you CAN swap out the pheasant for chicken in this recipe.
What a SOUPER recipe
This soup comes together so easily and quickly that it makes a great weeknight dinner. Aside from cooking the pheasant (which you could do ahead of time if you are more prepared than I tend to be) this is a dump and cook meal.
You will start by cooking the pheasant in some stock or chicken broth until it is falling off the bone. Once cooled you can pick it and add to a heavy bottomed pot like my favorite Cuisinart Dutch Oven with diced onions and garlic to sauté until the veggies are softened.
At this point you will add in the remaining stock, salsa verde, corn, lime juice, seasonings and cilantro if you were born without the gene that makes it taste like soap. I have it, Wes does not. Cilantro is a sensitive subject in our home. Bring to a simmer and allow the flavors to blend, about 15 minutes.
Once the soup is cooked through it is time to top with your favorite toppings! I chose avocado and some Tajin coated tostadas for dipping. It would be delicious with a dollop of sour cream, cotija cheese or even some Monterey Jack.
We hope you love this recipe as much as we do, it’s delicious! Let us know what you think in the comments below!
Southwest Salsa Verde Pheasant Soup
A delicious soup with a flavorful broth and a tiny kick of heat
Ingredients
- Pheasant, cleaned and trimmed- 2 birds (can substitute with 2 chicken breasts)
- Olive Oil- 2 Tbs
- Chicken Stock- 2-3C
- Salsa Verde- 1 16oz jar
- Corn- 2C, fresh or frozen
- Lime- 1
- Red Chili Flakes- to taste
- Black Pepper- to taste
- Southwest Seasoning (I used Mrs. Dash Lime Fiesta)- 1 tsp
- Avocado- 1
- Tortilla Strips- for garnish
Directions
- Step 1 Start by trimming the breasts and legs off of your pheasant, if you have additional meat go ahead and trim to add, but mine were pretty well cleaned. Add the meat to a heavy bottom pot (you know by now my favorite is our cast iron Cuisinart Dutch Oven) along with the olive oil on medium heat. Allow to brown slightly and then add in half of your chicken stock. Bring to a boil and reduce to a simmer until the meat is falling off of the bone. Turn off heat.
- Step 2 Carefully remove the pheasant from your pot, and allow to cool until you are able to safely pick the meat from the bone and shred. (If using chicken, you will follow the same steps but will only need to shred if not using bone in meat).
- Step 3 Add the remaining stock to the pot, returning to medium heat. Once simmering, reduce heat to low/medium and add the pheasant, salsa verde, corn, juice of 1/2 of the lime, black pepper, red pepper flake, and southwest seasoning.
- Step 4 Allow to simmer for 10 minutes.
- Step 5 Once soup is heated through, you are ready to serve. I like to top mine with fresh avocado slices and tortilla strips with an extra sprinkle of southwest seasoning. Enjoy!
