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.
Notes
This soup is very easy—total dump and stir. If you have a bit of extra time, saute 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.This makes a lot of soup—feel free to cut the recipe in half.