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!
Turkey Mole Soup
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.
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- Calories: 281
- Calories from fat: 28%
- Fat: 8.8g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 2g
- Protein: 19.5g
- Carbohydrate: 30.6g
- Fiber: 7.1g
- Cholesterol: 56mg
- Iron: 3.4mg
- Sodium: 926mg
- Calcium: 89mg
- 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
- 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.
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