Instant Pot Chicken Tortilla Soup

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recipe by Coco Morante

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon

Chicken Tortilla Soup

Inspired by:

recipe updated Apr 30, 2020


  • Canned black beans icon
    Canned black beans
    425g (about 1⅛)
  • Chicken breast icon
    Chicken breast
  • Chicken broth icon
    Chicken broth
    4 cups (996g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    794g (about 3¼ cups)
  • Frozen corn icon
    Frozen corn
    1.5 cups (248g)
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    1 (198g)
  • Chili powder icon
    Chili powder
    1 tbsp (8g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Dried oregano icon
    Dried oregano
    1 tsp (1g)
  • Cilantro icon
    about ¼ cup (7g)
  • Tortilla chips icon
    Tortilla chips
    as needed
  • Avocado icon
    1 (165g)
  • Cilantro icon
    as needed
  • Lime icon
    as needed


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add chicken breast and chicken broth to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 10 min
  4. Quick release
  5. Shred chicken using two forks
  6. Add chicken broth, canned diced tomatoes, canned black beans, frozen corn, yellow onion, garlic clove, chipotle peppers in adobo sauce, chili powder, ground cumin and dried oregano to the inner pot
  7. Cancel - Keep warm
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Soup, High, 5 min
  10. Natural release - 10 min
  11. Quick release
  12. Stir cilantro into the inner pot
  13. Serve
  14. Sprinkle with tortilla chips
  15. Top with avocado and cilantro
  16. Garnish with lime
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