Turkey Mole Soup

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.

Yield: 8 servings

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

Preparation

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.

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.

Nutritional Information

Calories:

281 (28% from fat)

Fat:

8.8g (sat 1.7g,mono 2.7g,poly 2g)

Protein:

19.5g

Carbohydrate:

30.6g

Fiber:

7.1g

Cholesterol:

56mg

Iron:

3.4mg

Sodium:

926mg

Calcium:

89mg