Turkey Posole Soup / Photo by Cheyenne Cohen / Katie Workman / themom100.com
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Turkey Posole Soup

That leftover Thanksgiving turkey is put to great use in a warm, comforting, and very satisfying soup
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American, Mexican
Servings: 10 People
Calories: 203.4kcal
Author: Katie Workman


Turkey Posole Soup

  • 12 cups turkey broth/stock or chicken broth
  • 8 cups shredded cooked turkey
  • 2 15-ounce cans posole or hominy, drained and rinsed
  • 1 28-ounce can crushed tomatoes in their juice
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 3 bay leaves
  • 3 tablespoons pureed chipotles in adobo
  • Kosher salt and freshly ground pepper to taste
  • ½ to 1 tablespoon roughly chopped fresh parsley leaves

Optional Add-ins

  • Chopped tomatoes
  • Diced avocado
  • Shredded sharp cheddar cheese
  • Finely diced onion


  • Combine the turkey broth, shredded turkey, posole, canned tomatoes, onions, carrots, bay leaves, and pureed chipotles in a large stockpot and bring to a simmer over medium high heat.  Season with salt and pepper, and, lower the heat to medium low, continue to simmer for 30 minutes until the vegetables are tender and the whole house smells great.
  • Stir in the chopped parsley and adjust the seasonings to taste.  Serve in bowls.  This is even better the next day.


Calories: 203.4kcal | Carbohydrates: 18.05g | Protein: 20.83g | Fat: 5.74g | Saturated Fat: 1.35g | Cholesterol: 57.25mg | Sodium: 1439.82mg | Potassium: 727.81mg | Fiber: 3.92g | Sugar: 6.58g | Vitamin A: 2584.2IU | Vitamin C: 30.17mg | Calcium: 68.49mg | Iron: 2.76mg