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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
844
kcal
42% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).