Cook the pheasant legs down in chicken stock in a crockpot set on high for 4 hours
In a large saucepan, saute the shredded pheasant meat, onion and garlic powder in oil. Add the beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until liquid is almost gone.
Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos. Enjoy!