If I have to cook...

1 bunch cilantro 8 tomatillos 2 green heirloom tomatoes 608 cloves garlic 1 jalapeno 3-4 limes juiced 1 med white onion Blend until semi-smooth and add salt to taste.  Can also add 1/2 avocado / extra lime juice

Mirepoix mix from TJ's (3 large carrots, whole white one) 2 cartons chicken stock 2 C shredded chicken 1.5C tomatillo salsa 1 lg can hominy 1 can black beans 1C fresh/frozen sweet corn Avocado and limes for garnish saute mirepoix in soup pan for 5 min. Add broth and bring to a boil. Turn the heat down to med and cook until all begins are soft (10 min). Add chicken, hominy, black beans and simmer for 20 min. Right before you serve stir in the sweet corn and tomatillo salsa. Garnish with sliced avocado and fresh lime. 

3 32 oz cartons of organic chicken stock 1 rotisserie chicken 6 stalks of celery 2 cups of chopped carrot 1 large white onion 1 Tbsp minced garlic 1/2 tsp dried thyme 1 Tbsp fresh ground black pepper (to taste) 1/3 C chopped fresh parsley 3 C egg noodles 1/2 C fresh lemon juice zest 1 lemon Herat soup pot on medium heat and add your onion, garlic, pepper and thyme. Cook for 3-5 min while stirring. Once the onions are soft add your chicken stock. ext add carrots and celery and bring to a boil. Once it starts to boil turn it down to low and simmer for 35-40 min. Next add chopped chicken, lemon juice, lemon zest. Cook on low for 15 min. 15 min before serving add noodles and parsley. Cook until noodles are soft. Add fresh parsley and pinch of lemon zest to top of each bowl.