Instant Pot Chicken Tortilla Soup with Black Beans

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recipe by Chop Secrets

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

Chicken Tortilla Soup

Inspired by:

recipe updated Apr 22, 2020


  • Avocado icon
    as needed
  • Cilantro icon
    as needed
  • Chicken breast icon
    Chicken breast
    454 g (about 4)
  • Canned black beans icon
    Canned black beans
    411.44 g (about 1)
  • Frozen corn icon
    Frozen corn
    2 cups (about 330 g)
  • Onion icon
    1 (about 140 g)
  • Tomato icon
    1 cup (about 264 g)
  • Tomato paste icon
    Tomato paste
    170.25 g (about ¾ cup)
  • Chicken stock icon
    Chicken stock
    32 fl oz (about 960 g)
  • Pickled jalapeno icon
    Pickled jalapeno
    ½ cup (about 120 g)
  • Taco seasoning icon
    Taco seasoning
    ¼ cup (about 69.39 g)
  • Tortilla chips icon
    Tortilla chips
    4 cups (about 105.6 g)
  • Mexican blend cheese icon
    Mexican blend cheese
    ¾ cup (about 75.05 g)


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

Step preview

  1. Add chicken breast, canned black beans, frozen corn, onion, tomato, tomato paste, chicken stock, pickled jalapeno and taco seasoning to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 15 min
  4. Release pressure -
  5. Shred chicken then return to inner pot
  6. Divide tortilla chips between the clean small bowls
  7. Sprinkle with mexican blend cheese
  8. Ladle hot soup over chips and cheese
  9. Garnish with avocado and cilantro
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