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Spicy Chocolate Mole Soup with Ground Meat

Spicy Chocolate Mole Soup with Ground Meat

Spicy Chocolate Mole Soup with Ground Meat is a bold and unique dish that will warm you up on chilly nights. This soup combines the rich, deep flavors of dark chocolate with a medley of spices, creating a comforting bowl that’s both savory and slightly sweet. Topped with a dollop of butter and garnished with aromatic rosemary, this recipe is sure to impress anyone looking for something out of the ordinary.

Why You’ll Love This Recipe

This Spicy Chocolate Mole Soup is not just a meal; it’s an experience. With its complex flavors and hearty texture, it’s perfect for cozy dinners or impressing guests.

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  • Rich and Flavorful: The combination of chocolate and spices creates a depth of flavor that is truly unique.
  • Comforting: A warm bowl of soup is always satisfying, especially on a cold day.
  • Quick and Easy: Ready in under an hour, this recipe is perfect for weeknight meals.
  • Customizable: You can adjust the spice level and toppings to your liking.

Ingredients

  • 1 lb ground beef or turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 oz dark chocolate (70% cacao or higher), chopped
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp butter
  • Fresh rosemary, for garnish

How to Make Spicy Chocolate Mole Soup

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Add the minced garlic and ground meat to the pot. Cook until the meat is browned, breaking it up with a spoon, about 7-10 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and pepper. Cook for another 2 minutes until fragrant.
  4. Add the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a boil, then reduce to a simmer.
  5. Simmer the soup for 15-20 minutes, allowing the flavors to meld.
  6. Stir in the chopped dark chocolate until melted and well combined, about 2-3 minutes.
  7. Remove from heat and stir in the butter for extra richness.
  8. Serve hot, garnished with fresh rosemary.

Tips for the Best Results

  • Use high-quality dark chocolate for the best flavor.
  • Adjust the spice levels according to your taste preferences; you can add more cayenne for extra heat.
  • Make sure to simmer the soup long enough for the flavors to develop.

Easy Variations

  • For a vegetarian version, substitute the ground meat with black beans or lentils.
  • Add vegetables like bell peppers or corn for extra texture and flavor.
  • Top with avocado slices or crumbled queso fresco for a fresh finish.

What to Serve With It

  • Crusty bread or warm tortillas for dipping.
  • A simple green salad with a tangy vinaigrette.
  • Rice or quinoa for a heartier meal.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, adding a splash of broth if the soup thickens too much.

Recipe Card

Spicy Chocolate Mole Soup with Ground Meat
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients:

  • 1 lb ground beef or turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 oz dark chocolate (70% cacao or higher), chopped
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 tbsp butter
  • Fresh rosemary, for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Add the minced garlic and ground meat to the pot. Cook until the meat is browned, breaking it up with a spoon, about 7-10 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, cinnamon, cayenne pepper, salt, and pepper. Cook for another 2 minutes until fragrant.
  4. Add the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a boil, then reduce to a simmer.
  5. Simmer the soup for 15-20 minutes, allowing the flavors to meld.
  6. Stir in the chopped dark chocolate until melted and well combined, about 2-3 minutes.
  7. Remove from heat and stir in the butter for extra richness.
  8. Serve hot, garnished with fresh rosemary.

Notes: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat.

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