Wisconsin
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.