Chef Brian Merel, a Chicago-area personal chef

This Mexican-style chicken soup recipe is almost as spicy as chef Merel himself — check out the language on this hottie tamale, below!

Ingredients:
1 whole chicken cut into pieces (8)
2 jalapeños
2 white onions
4 celery stalks
4 carrots 
2 tomatoes (diced, reserve for garnish)
1 bunch cilantro
2 ears roasted corn kernels (reserved for garnish) 
1 cup sliced cabbage (reserved for garnish)
2 avocados (reserved for garnish)
2 qts chicken or veggie stock
Add another quart or two of water for larger yield

Directions:
1. Season chicken with kosher salt and pepper.
2. Sear all pieces in large soup pot, browning both sides until golden.
3. Pull them out, then add carrots, celery, onion, and jalapeño.
4. Sauté on medium-high heat till they get some color.
5. Add stock into the pan and deglaze.
6. Throw the chicken back into the pot with 1/2 cup of chopped cilantro. Simmer for two hours on medium heat, taking the fat off the top every once in a while.
7. Season with kosher salt and black pepper.
8. Bowl a piece of chicken and broth per serving.
9. Add a bit of cilantro, cabbage, corn, avocado and tomato right before serving or let your guests do it for themselves.
10. Eat. Sweat. Smile. Repeat. 

...and for the soul: Merel muscles through the Chicago winter by “being naked for as much time as possible, constant cooking, a healthy amount of sleep, and smiles. Without these things, I’ll go f***in’ bonkers.”