Turkey Mole Soup

Name: Turkey Mole Soup
Yield: 8 servings
Ingredients: 1 teaspoon olive oil; 1 ¼ pounds ground turkey; 1 cup chopped onion; 1 cup chopped green bell pepper; 2 tablespoons chili powder; 4 garlic cloves, minced; ¼ cup bottled mole (such as La Costena); 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; ½ cup raisins; ½ teaspoon salt; ½ 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; ½ cup chopped fresh cilantro

4 Ratings
4 Reviews

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.

Recipe by Cooking Light December 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:

8 servings

Nutrition Info

Directions

Step 1
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.

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Step 2
Preheat oven to 425°.
Step 3
Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.
Step 4
Spoon 1 1/4 cups soup into each of 8 bowls. Divide tortilla strips evenly among servings. Top each serving with 1 tablespoon cilantro.

Nutrition Facts

Per Serving:

281 calories; calories from fat 28%; fat 8.8g; saturated fat 1.7g; mono fat 2.7g; poly fat 2g; protein 19.5g; carbohydrates 30.6g; fiber 7.1g; cholesterol 56mg; iron 3.4mg; sodium 926mg; calcium 89mg.

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Beckydoll

09/17/2010

Used additional mole as suggested, my hubby and I LOVED this rich and filling soup. Served with crumbled queso blanco and diced scallion as garnish. Will make again and again!

gunnercade

03/12/2010

This is a big favorite in my house. I add a bit more mole (maybe 1/3 of a cup) and more veggies, and skip the raisins (most of the time because I just forget...), and it's spectacular every time. Simple, healthy and delicious. And the house smells just great!

KKonrad

03/01/2010

This recipe was only ok. I made it because I had some mole paste sitting on the shelf and it was time to use it. I'm not so sure what the mole contributed, the final dish was chili pepper spicy but had bland quality like it was missing something - perhaps cumin? I may add more mole paste to the left overs and see how it tastes. It is not likely that I will make this again.

ADDChef

02/02/2010

I think the key to making this a great dish is using great mole. I've made this with purchased mole from the store and it was good, but then I made it with some home made black mole and it was really good. The raisins also the perfect touch to the blend of spices.

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