Turkey Mole Soup (Cooking Light, December 2002, p. 96) Made this 4/7/09 oil 1.5 lbs. ground turkey 1 chopped onion 1 cup chopped green bell pepper (I used about 2/3 of a pepper) 1 tbs. chili powder (original recipe called for 2 tbs., but it was too spicy for Gina) 4 garlic cloves, minced 1/4 cup mole sauce (I used Candeleros medium green mole sauce) 1 qt. chicken broth 1/2 tsp. salt 1/2 tsp. black pepper 1 can black beans, drained 1 can diced tomatoes, undrained 1 4.5 oz. can chopped chiles 2 cups wide egg noodles chopped fresh cilantro Brown turkey in oil on medium/high (5 minutes). Add onion, bell pepper, garlic, chili powder. Cook 5 more minutes, stirring frequently. Premix mole sauce and broth, then add, along with salt, pepper, beans, tomatoes, and chilis. Bring to a boil, add noodles, reduce heat, cover, simmer for 20 minutes. Serve. Garnish each serving with chopped cilantro. Don't skip this - it really tastes better. Original recipe called for raisins and did not call for noodles.