Turkey Mole Soup

Turkey Mole Soup
Photo by Randy Mayor

Ingredients

  • 1 cup chopped onion
  • ½ teaspoon black pepper
  • 4 garlic cloves, minced
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • ½ cup chopped fresh cilantro
  • 1 cup chopped onion
  • 1 ¼ pounds ground turkey
  • + 23 more ingredients
    • 1 teaspoon olive oil
    • 1 cup chopped green bell pepper
    • 2 tablespoons chili powder
    • 3 (6-inch) corn tortillas, cut into 1/4-inch strips
    • 1 ¼ pounds ground turkey
    • 1 teaspoon olive oil
    • 4 garlic cloves, minced
    • 2 tablespoons chili powder
    • 1 cup chopped green bell pepper
    • 3 (6-inch) corn tortillas, cut into 1/4-inch strips
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 1 (4.5-ounce) can chopped green chiles, undrained
    • 1 (19-ounce) can black beans, drained
    • ½ cup raisins
    • ½ cup chopped fresh cilantro
    • ¼ cup bottled mole (such as La Costena)
    • ¼ cup bottled mole (such as La Costena)
    • ½ teaspoon salt
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 (19-ounce) can black beans, drained

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 ingredi...

View full recipe at My Recipes

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