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Soup Pot<br />
BY MICHAEL KNEPP (AGRIBUSINESS)<br />
Ingredients<br />
2 tbsp olive oil<br />
1 onion (chopped)<br />
4 oregon grown garlic cloves<br />
(minced)<br />
2 jalapeno peppers (minced)<br />
1 red pepper (chopped)<br />
4 pints or 4 cans of chicken broth<br />
2 pints or 2 cans of diced tomatoes<br />
1 cup white wine (optional)<br />
1 tsp oregano<br />
1 tsp basil<br />
1 tsp chili powder<br />
½ cup lime juice<br />
2/3 cup cilantro<br />
1 small can green chiles<br />
1 tsp cumin<br />
2 tbsp olive oil<br />
3 chicken breasts (chopped),<br />
6 pheasant breasts works too!<br />
Salt and pepper to taste<br />
Fall brings upland bird hunting and one really good way to use<br />
pheasant is in a good tortilla soup. Our family has seen four<br />
generations of upland bird hunting, from my grandfather to our son,<br />
and we enjoy the togetherness over an outdoor activity. Soups are a<br />
great way to feed hungry hunters and even if you come home empty<br />
handed, just substitute your game birds for chicken.<br />
Directions<br />
Under medium heat, add to pot: olive oil, onion, oregon grown garlic<br />
cloves, jalapeno peppers, and red pepper. Sauté until tender, about 2<br />
minutes.<br />
Add the chicken broth, diced tomatoes, white wine, oregano, basil, chili<br />
powder, lime juice, cilantro, green chiles and cumin.<br />
In a skillet, heat the olive oil, add the chicken breasts (or pheasant<br />
breasts) and salt and pepper. Brown chicken and add to pot to<br />
simmer. Add tortilla chips to the bottom of the bowl and garnish with<br />
cheese, sour cream and avocados.<br />
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