CHICKEN MOLE SOUP RECIPES

Steps:

• Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Steps:

• 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.