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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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.
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