Turkey Mole Soup

Name: Turkey Mole Soup
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

16 ingredients

4 steps

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

Directions

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.