Mexican

Venison or Turkey Mole Soup is for Dinner.

Venison or Turkey Mole Soup takes 20 minutes to prepare.

Venison or Turkey Mole Soup takes 30 minutes to cook.

Venison or Turkey Mole Soup makes 16 servings.

The ingredients for Venison or Turkey Mole Soup are:

1 tsp. olive oil
2 lbs. ground venison or turkey
2 cups chopped onion
2 cups chopped bell peppers
4 tbsp. chili powder
8 cloves garlic, chopped or minced
4 (14.5 oz) cans fat-free, low sodium chicken broth
1 cup raisins
1 tsp. salt
1 tsp. pepper
2 (19 oz.) cans black beans, drained
2 (14.5 oz.) can diced tomatoes, undrained
2 (4.5 oz) can chopped green chilies, undrained (we only use one can for this large recipe since we have a 2 year old)

Here is how you make Venison or Turkey Mole Soup:

Heat oil in dutch oven over medium heat. Add venison or 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 the rest of the ingredients to dutch oven. Stir to combine and bring to a boil. Cover, reduce heat and simmer 20 minutes. Makes 16 (1 1/4 cup) servings.Number of Servings: 16Recipe submitted by SparkPeople user EGLEAVES.

The nutritional information for Venison or Turkey Mole Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 236.6

• Total Fat: 6.5 g
• Cholesterol: 55.5 mg
• Sodium: 370.8 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 6.3 g
• Protein: 20.3 g

Venison or Turkey Mole Soup is Mexican cuisine.