Ingredients Jump to Instructions ↓

  1. 12 cups 2844ml Chicken stock - homemade or canned

  2. 1 section Mint

  3. 8 Allspice berries

  4. 15 Black peppercorns

  5. 1 Cinnamon stick,

  6. 3" long

  7. 5 Whole cloves

  8. 6 Cumin seeds

  9. 2 Garlic heads - halved horizontally (small)

  10. 2 Yellow onions - peeled and halved (small)

  11. 2 Chicken breasts - skin & bone left on

  12. 1 tablespoon 15ml Chopped fresh cilantro

  13. 1 Fresh guero or habanero hot chile pepper - whole

  14. 3 Lemons - cut into eighths

  15. 2 Ripe tomatoes - peeled - seeded and chopped (large) Salt - to taste

  16. 1 Lemon - sliced paper thin Chopped fresh hot chile peppers (such as guero or jalapeno, seeded - and finely diced)

  17. 2 To 3 Avocados - peeled and diced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large nonreactive soup kettle, bring the stock, mint, allspice, peppercorns, cinnamon, cloves, cumin, garlic, and onions to a boil. Reduce the heat and simmer for 20 minutes. Add the chicken breasts, cilantro, whole chile pepper, and the cut lemons and continue to simmer until the chicken is cooked, approximately 15 minutes. Remove the chicken and let cool. Skim the soup and strain into a clean kettle. Return the soup to the heat and continue cooking over low heat. When the chicken is cool, remove the skin and bones and shred. Add the shredded chicken and chopped tomato to the soup and bring to a boil. Add salt to taste. Pour the soup in a warm tureen and float the lemon slices on top. Serve the chopped chile and avocado on the side.


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