Here I am just hooking you up with plans for your turkey left overs! Just turn it in to a Southwestern Posole. I concocted this version with rotisserie chicken, as indicated below, but I guarantee it’s the perfect solution for the day after the turkey exits center stage. You’ll have everything you need right on that spice turn table and in your pantry, except perhaps the hominy. Now I know you still have to make a grocery run, so grab a can of hominy, next to the corn on the veggie aisle. And go on, mix yourself one of the cocktails on the blog, fire up the stove, and enjoy your fam, friends, and all of the togetherness. Hold them close, whoever is near; love them hard. Gobble Gobble Baby!

Breast meat of 1 Rotisserie Chicken, shredded
5 cups low sodium chicken broth
1 bay leaf
1/2 t chopped fresh thyme
1/2 t chopped fresh oregano
2 cloves garlic, crushed
1 t cumin
1 t salt*
3/4 t chili powder
1/2 t coriander
1/4 t red pepper flakes
1 can hominy, drained and rinsed
Zest of 1 lime

Topping Options:
Diced avocado
Lime wedge
Halved cherry tomatoes
Chopped cilantro
Dollop of Mexican Crema, or sour cream
Tortilla Chips, on the side

Add the chicken broth to medium soup pot.
Bring to rapid simmer.
Add bay leaf, thyme, oregano, garlic, cumin, 1/2 t salt, chili powder, coriander, and red pepper flakes.
Reduce heat to low and simmer 15 minutes.
Add chicken, drained hominy, and lime zest.
Increase heat to medium.
Warm everything thoroughly.
Discard bay leaf.
Serve in individual bowls with desired toppings.

*I prefer lime sea salt, or Pink Himalayan Salt.