Turkey Mole Soup

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

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Nutritional Information

Amount per serving
  • 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

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

  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.
  2. Preheat oven to 425°.
  3. Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.
  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.
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