- 4 pheasant breasts
- 2 packs white chicken chili seasoning mix
- 2 cans white chili beans
- 1 small can diced green chili’s
- 1 can of corn
- 2 cups of water
- 2 chicken bouillon
- ¼ cup heavy whipping cream
- cheese and sour cream optional for topping
Boil pheasant breast in 2 cups of water with 2 bouillon cubes, until fully cooked. Remove cooked pheasant from pot to cut and cube. Then add all remaining ingredients except cream to pot. Cook 30 min then add cream to thicken. Simmer till ready to serve. Can also top bowl of chili with cheese and sour cream.
