Mole (MOH-lay) is a rich, spicy, and slightly sweet sauce that is often served with poultry in many Mexican dishes. In this recipe it adds depth to a simple soup. Look for mole with the Hispanic ingredients in your supermarket.
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1/2 cup chopped fresh cilantro
How to Make It
Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, and next 5 ingredients (raisins through green chiles) to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Preheat oven to 425°.
Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.
Spoon 1 1/4 cups soup into each of 8 bowls. Divide tortilla strips evenly among servings. Top each serving with 1 tablespoon cilantro.