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MainRecipesSoup | Turkey Mole Soup

   Turkey Mole Soup submitted by Aaron Johnson
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.

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 to a boil. Cover, reduce heat, and simmer 20 minutes.

Preheat oven to 425 degrees.

Place tortilla strips on baking sheet. Bake at 425 degrees 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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Printable Version

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

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