Mexican Chocolate - Holy Mole!

Randy Mayor; Melanie J. Clarke

There are many uses for a good mole sauce - however, it's primary function is as an accompaniment for poultry.

Below is a favorite healthy soup that features the mole sauce. Published years ago in Cooking Light, it pleasantly pairs mole with ground turkey to create a hearty meal for a fall evening.

Turkey Mole Soup

• 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

Serves 8

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, salt and pepper, black beans, tomatoes and 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 soup into bowls. Divide tortilla strips evenly among servings. Top each with cilantro.

source: Cooking Light, 2002