Instant Pot Chicken Tortilla Soup

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recipe by Publications International

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Chicken Tortilla Soup

Inspired by:

recipe updated Apr 30, 2020


  • Corn tortilla icon
    Corn tortilla
    4 (76g)
  • Avocado icon
    1 (165g)
  • Lime juice icon
    Lime juice
    as needed
  • Canned diced tomatoes icon
    Canned diced tomatoes
    794g (about 3¼ cups)
  • Chicken thigh icon
    Chicken thigh
  • Canned green chiles icon
    Canned green chiles
    3¼ tbsp
  • Chicken broth icon
    Chicken broth
    about ½ cup (124g)
  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Cilantro icon
    2 tbsp (4g)
  • Monterey jack cheese icon
    Monterey jack cheese
    about ½ cup (66g)
  • Lime icon
    as needed


  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Inner pot

Step preview

  1. Add avocado and lime juice to a clean small bowl together
  2. Toss briefly
  3. Add canned diced tomatoes, chicken thighs, Canned Green Chiles, chicken broth, onion, garlic clove, ground cumin, salt and black pepper to the inner pot
  4. Mix well
  5. Close and lock the lid and turn the steam release handle to Sealing
  6. Pressure cook - Manual, High, 9 min
  7. Cancel - Keep warm
  8. Natural release - 10 min
  9. Quick release
  10. Remove chicken to a plate
  11. Shred chicken into bite-sized pieces
  12. Return chicken to inner pot
  13. Stir briefly
  14. Heat - Sauté, Normal
  15. Then add corn tortilla and cilantro to the inner pot
  16. Cook until heated through while stirring occasionally - approx 2 min
  17. Serve immediately
  18. Top with monterey jack cheese and lime
  19. Garnish with avocado
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