The disclaimer: I know nothing about authentic mole. My only experience with mole has been a rich thick sauce that includes a lot of spice and a little bit of chocolate in it’s ingredients. Authentic preparation? Nada. BUT what I have made here gave me the impression of a yummy mole taste and with the chicken it tastes pretty darn good and is a fun twist on chicken tortilla soup.
I made this soup in a 2 qt. crock-pot since there’s only two of us over here and only turned on the oven to make some crispy tortilla chip topper.
~1 chicken breast seasoned with salt and pepper and lightly seared
~1 can of black beans
~1/2 can corn
~1 bay leaf
~1tsp of cumin
~1tsp of cayenne
~3 diced green chilies
~1/2 chopped onion
~1 can of fire roasted tomatoes
~1 serving of vegetable broth (I use Better Than Bouillon)
~1 tsp chili powder
~3 garlic cloves finely grated
~1.5 dark chocolate (I use around 70%)
~handful of cilantro for garnish
~3-4 corn tortillas cut up in strips or whatever shape you’d like seasoned with olive oil, chili powder, and salt before toasting in the oven until crispy
Additional suggested toppings: queso fresco or sour cream.
Follow crock-pot settings. For this recipe it is perfectly acceptable to leave all ingredients in the crock-pot on low-to-medium while at work and it will be ready when you get home. Slow cooking this works best to create flavorful chicken. In a rush, put on high for 4 hours.
Tip: Leave out the corn and chocolate until the last half hour of cooking. I know that opening up the crock-pot slows down the cooking process but in the last half hour, I’m pretty sure you’ll agree with me that you’re not going to ruin anything. Make sure the chocolate melts and incorporates well and waiting until this point for the corn will make sure the corn kernels aren’t mushy. Why these two ingredients get cooking with the rest, this is primo time to make very necessary tortilla chips.