Wishing You a Happy Thanksgiving! From All of Us at Wager Evans Dental

• 1 t. olive oil
• 1 ¼ lbs. ground turkey
• 1 chopped onion
• 1 chopped green bell pepper
• 2 T. chili powder
• 4 garlic cloves, minced
• ¼ c. bottled mole
• 29 oz. fat-free, low-sodium chicken broth
• ½ c. raisins
• ½ t. salt
• ½ t. black pepper
• 19 oz. black beans, drained
• 14 ½ oz. diced tomatoes, not drained
• 3-6” corn tortillas, cut in ½” strips
• ½ c. fresh cilantro, chopped

1. Heat oil in a Dutch oven over medium heat. Add turkey and brown, stirring to crumble. Add onion, bell pepper, chili powder, garlic, and cook 5 minutes, stirring with whisk. Add broth mixture, raisins, and salt, black pepper, black beans, diced tomatoes, green chilies to turkey mixture, stir, bring to a boil. Cover, reduce heat to simmer for 20 minutes.
2. Preheat oven to 425 degrees.
3. Place tortilla strips on baking sheet and bake for 5 minutes until golden brown.
4. Spoon 1 ¼ cups soup into 8 bowls; add tortilla chips to each; top with cilantro. Makes 8 servings.

Stir together cream cheese and mayonnaise in a large bowl until smooth. Add green chilies and jalapenos. Pour mixture into oven-safe serving dish. I use a glass pie plate. Top with parmesan cheese and bread crumbs mixture. Bake at 300 degrees until hot and bread crumbs are toasted! Delicious! Serve with tortilla or pita chips.