Turkey Mole Soup

1 tsp olive oil

1 ¼ pounds ground turkey

1 cup chopped onion

1 cup chopped green pepper

1-2 Tbsp chili powder (to taste)

4 garlic cloves, minced

¼ cup bottled mole

1 quart chicken broth

½ cup raisins

½ tsp salt

½ tsp black pepper

1 can black beans, drained and rinsed

1-14.5 oz can diced tomatoes, undrained

1-4.5 oz can chopped chilies, undrained

3-6 inch corn tortillas, cut into ¼ inch strips

½ cup chopped cilantro

Heat oil in a soup pot over medium heat. Add turkey, cook 5 minutes or until browned. Stir to crumble. Add onion, green pepper, chili powder and garlic. Cook 5 minutes stirring frequently. Combine mole and chicken broth stirring with a whisk. Add broth mixture, raisins, salt, pepper, black beans, tomatoes and chilies. Stir well. Bring to a boil, cover, reduce heat and simmer 20 minutes. Meanwhile, preheat oven to 425 degrees. Place tortilla strips on a baking sheet and bake at 425 for 5 minutes or until golden brown. Spoon soup into bowls and top each bowl with tortilla strips and a Tablespoon of cilantro.