Once everyone has had that second, or possibly third, go-round with Thanksgiving leftovers in their original incarnation…well, something else needs to happen if you still have this food hanging around. Those leftovers need to be repurposed and turned into something new! This turkey posole soup recipe is just the ticket, with nuggets of chewy, mild posole and generous bites of turkey throughout.

Of all the Thanksgiving leftovers, the turkey is, in my opinion, the item that is most in need of repurposing and, happily, also the most versatile. I love the turkey when it first hits the table, and I have my share. But I am just not a big fan of leftover turkey as is. I’ll heat up those mashed potatoes and stuffing and eat them until they are, but a memory and the pies never go to waste, but I have to do something new with the turkey to get myself excited about seeing it again.

This is a robust soup, more like a stew, and can be a meal in itself. Or, for a more complete meal, serve this leftover turkey soup with Salsa Verde Garlic Bread or Cornbread, and maybe a simple salad with a classic vinaigrette.

Turkey Posole Soup: Leftover Thanksgiving turkey is put to great use in a warm, comforting, and very satisfying soup.

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Mexican Posole Turkey Soup

A warm, comforting soup-ey stew is always in order, and I am a huge fan of the chewy-soft texture and gentle flavor of posole. Posole sometimes refers to the dried and soaked hominy itself and sometimes to the traditional Mexican stew made with this treated corn, usually with pork and then lots of add-ins.

This soup leans on leftover turkey. The carcass and any parts of the turkey that are still around should be turned into the turkey stock that anchors this soup. Then, the leftover turkey meat (white or dark) is shredded and simmered with the short list of additional ingredients.

This soup is very easy to pull together — a total dump-and-stir recipe. If you have a bit of extra time, sauté the onions and carrots in a tablespoon of olive oil for 5 minutes before adding in the rest of the ingredients. That will just add a bit more flavor and depth to the soup.

The recipe makes a lot of soup — feel free to cut it in half.

Turkey Posole Soup Ingredients

• Turkey broth – The base of the soup; chicken broth works well too.
• Turkey – This is where your leftover Thanksgiving turkey is given a second life.
• Posole or hominy – Comes from corn, but undergoes nixtamalization (a process that involves soaking in an alkaline solution like lime), giving it a distinct nutty flavor and fluffy texture.
• Canned crushed tomatoes – Add heartiness and acidity to the soup.
• Onions – Add some bite and sweetness.
• Carrots – Use big carrots, which have more flavor, not baby carrots
• Bay leaves – Give the soup an earthy base.
• Pureed chipotles in adobo – Add a spicy kick with great flavor.
• Salt and black pepper – To taste.
• Fresh parsley leaves – Adds freshness.
• Toppings – Top with chopped tomatoes, diced avocado, shredded sharp cheddar cheese, and/or finely diced onion.

How to Make Turkey Posole Soup

1. Make the soup: In a large stockpot, simmer all of the broth, turkey, posole, tomatoes, onions, carrots, bay, and chipotles over medium-high heat. Season with salt and pepper, and simmer for about 30 minutes until the veggies are tender.
2. Garnish and serve: Stir in the parsley and garnish as you wish.

Variations

You could make this soup in a slow cooker. Just add all of the ingredients to the crockpot and cook on low for 6 hours.

Storage

This soup will keep well for up to 5 days in an airtight container in the fridge. As all of the flavors marry, the soup will only get better with age!

Store in the freezer for up to 6 months.

What to Serve With Turkey Posole Soup

Molasses Cornbread

Shredded Sautéed Brussels Sprouts

Cheesy Garlic Bread

More Leftover Turkey Recipes

Other ways to use your leftover turkey…make substitutions as needed.

• Turkey Picadillo
• Mexican Tortilla Chicken Soup
• Turkey or Chicken Chili
• Slow Cooker Red Lentil, Fennel, and Chicken Soup