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
  • Canned black beans icon
    Canned black beans
    411g (about 1)
  • Frozen corn icon
    Frozen corn
    2 cups (330g)
  • Onion icon
    1 (140g)
  • Tomato icon
    1 cup (264g)
  • Tomato paste icon
    Tomato paste
    ¾ cup
  • Chicken stock icon
    Chicken stock
    946ml (946ml)
  • Pickled jalapeno icon
    Pickled jalapeno
    about ½ cup (120g)
  • Taco seasoning icon
    Taco seasoning
    about ¼ cup (69g)
  • Tortilla chips icon
    Tortilla chips
    4 cups (106g)
  • Mexican blend cheese icon
    Mexican blend cheese
    about ¾ cup (75g)


  • 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. Quick release
  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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