Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0

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

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

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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