Description
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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Directions
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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Ingredients
 1 teaspoon olive oil
1 1/4 pounds ground turkety
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
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