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.

This recipe serves 10.

Comments: Yucatan faces the Caribbean sea so it comes as no surprise that all the spices and herbs used in this soup are more indigenous to the islands than to the cooking ingredients we associate with Mexico.

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