A comforting and soulful spicy chicken tortilla soup, inspired by Tlalpeño soup, that can be made in an Instant Pot or on the stove. This recipe is a "hug in a bowl" designed to bring warmth and flavor.
If making chicken from scratch in an Instant Pot: season chicken with olive oil and adobo, then pressure cook for 20 minutes until it can be shredded.
Once you have shredded chicken (either homemade or rotisserie), begin building your soup. In an Instant Pot (or large pot for stove-top), combine the shredded chicken, chopped veggies (onion, jalapeño, Roma tomatoes), chipotle peppers, Ezapote, head of garlic, the can of tomato and chili, and a big box of chicken broth.
Pressure cook for 20 minutes (if using Instant Pot).
Once finished, season the soup to taste with cumin, adobo seasoning, dried oregano, and any other seasonings you enjoy.
Serve hot and garnish with cubed queso fresco, fresh cilantro, sliced avocado, tortilla strips (fried homemade or store-bought), and a dollop of Crema Mexicana. Enjoy!
