Venison or Turkey Mole Soup
Nutritional Info
- 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
View full nutritional breakdown of Venison or Turkey Mole Soup calories by ingredient
Introduction
This is a fantastic mexican soup. We make ours with ground venison but the original recipe calls for ground turkey. The nutritional value is done with the ground venison. This is ALOT of soup. Cut the recipe in half if you have a smaller family. This is a fantastic mexican soup. We make ours with ground venison but the original recipe calls for ground turkey. The nutritional value is done with the ground venison. This is ALOT of soup. Cut the recipe in half if you have a smaller family.Number of Servings: 16
Ingredients
-
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)
Directions
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: 16
Recipe submitted by SparkPeople user EGLEAVES.
Number of Servings: 16
Recipe submitted by SparkPeople user EGLEAVES.
