Turkey Mole Soup

Turkey Mole Soup Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 28 %
Fat 8.8 g
Satfat 1.7 g
Monofat 2.7 g
Polyfat 2 g
Protein 19.5 g
Carbohydrate 30.6 g
Fiber 7.1 g
Cholesterol 56 mg
Iron 3.4 mg
Sodium 926 mg
Calcium 89 mg

Ingredients

1 teaspoon olive oil
1 1/4 pounds ground turkey
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons chili powder
4 garlic cloves, minced
1/4 cup bottled mole (such as La Costena)
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (19-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, undrained
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1/2 cup chopped fresh cilantro

Preparation

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.

Note:

December 2002
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