Quick Facts
- Time: 60 minutes (15 min prep, 45 min cook)
- Yield: 4–6 servings
- Skill: Easy
- Method: One-pot, stovetop
- Diet: Gluten-free
Introduction
Taco Soup is the answer when you want all the comfort of taco night without juggling multiple pans, tortillas, and toppings everywhere. This al pastor–inspired version brings a bright, slightly smoky broth loaded with tender chicken, juicy pineapple, chilies, and lime so every spoonful tastes like a cozy, brothy taco. It’s perfect for busy weeknights when you’re craving something fun but still want a Healthy Taco Soup that doesn’t feel heavy or complicated. The broth leans into guajillo and achiote vibes for that signature warm color and subtle earthiness, while beans and corn keep it hearty enough to stand on its own. If you love big flavor, minimal mess, and a dinner that makes everyone at the table happy, this one-pan Taco Soup is going into your regular rotation.
If this bowl becomes a favorite, you’ll love exploring more of my other Taco Soup recipes for fresh spins on taco night.
Why You’ll Love It
- Weeknight-easy: One pot, simple chopping, and a clear 60-minute timeline from start to finish.
- Flexible: Swap in your favorite beans or veggies and adjust the heat to suit your crew.
- Balanced flavor: Sweet pineapple, smoky chilies, bright lime, and a savory chicken broth keep every bite interesting.
- Great leftovers: This Taco Soup thickens slightly and tastes even better for lunch the next day.
Easy Al Pastor–Inspired Taco Soup (One-Pot, 60 Minutes)
- Total Time: 60 minutes
- Yield: 4–6 servings
- Diet: Gluten Free
Description
This one-pot al pastor–inspired Taco Soup packs all the fun of taco night into a cozy, brothy bowl. Juicy chicken, smoky chilies, sweet pineapple, beans, and corn simmer in a bright red-orange broth, finished with lime for freshness. It’s an easy, weeknight-friendly, gluten-free dinner that tastes even better the next day.
Ingredients
For the soup
2 tbsp avocado oil or olive oil
1 ½ lb boneless, skinless chicken thighs, cut into small bite-size pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 small jalapeño, seeded and finely chopped (optional for heat)
1 tbsp tomato paste
1 tbsp achiote paste (or 1 ½ tsp ground annatto)
1–2 tbsp guajillo chili powder (or mild chili powder), to taste
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp fine sea salt, plus more to taste
4 cups low-sodium chicken broth (gluten-free)
1 cup crushed tomatoes or tomato puree
1 cup pineapple tidbits in juice, drained (reserve a splash of juice if you like it sweeter)
1 can (15 oz) black beans, drained and rinsed
1 cup fire-roasted corn kernels (frozen or canned, drained)
Juice of 1 large lime
For serving (optional but recommended)
Fresh cilantro, chopped
Diced avocado
Thinly sliced red onion or green onions
Crunchy tortilla strips or corn chips
Lime wedges
Instructions
Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the chicken in an even layer and sear for 3–4 minutes without moving. Stir and cook until lightly golden on the edges.
Add the diced onion and jalapeño. Cook 4–5 minutes, stirring occasionally, until the onion is translucent and softened. Stir in the garlic and cook 30 seconds, just until fragrant.
Reduce heat to medium. Add the tomato paste, achiote paste, guajillo chili powder, smoked paprika, cumin, oregano, and salt. Stir constantly for 1–2 minutes, until everything is coated and the mixture darkens slightly and smells toasty.
Pour in the chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce to a simmer.
Partially cover and simmer for about 20 minutes, until the chicken is cooked through and tender and the broth is a rich red-orange color.
Stir in the pineapple tidbits, black beans, and corn. If you like a sweeter broth, add 1–2 tbsp of the reserved pineapple juice. Simmer another 10–15 minutes, until everything is heated through and the flavors are well blended.
Turn off the heat and stir in the lime juice. Taste and adjust—add more salt, extra lime, or a pinch more chili powder to suit your taste. Let the soup rest 5 minutes before serving.
Ladle into bowls and top with cilantro, avocado, red or green onion, and crunchy tortilla strips or corn chips. Serve with lime wedges.
Notes
Brown the chicken well and bloom the spices in the tomato/achiote paste for the deepest flavor. Use low-sodium broth so you can season in layers—at the start, after simmering, and again after adding lime.
This recipe is flexible: swap chicken thighs for breast or cooked shredded rotisserie chicken (stir in during the last 10 minutes); use any beans you like (black, pinto, kidney, or white beans); and add extra vegetables such as bell pepper, zucchini, or diced sweet potato.
For make-ahead, chop aromatics and pineapple and pre-mix the spices up to 1 day in advance. The cooked soup keeps 3–4 days in the fridge and up to 3 months in the freezer; add toppings fresh after reheating. Rewarm gently with a splash of broth or water if it thickens.
To lighten, use chicken breast and add extra vegetables, skimming any fat from the chilled soup. For a creamy version, blend a small ladle of soup (with beans and broth) and stir it back in, or finish with a little coconut milk or tempered Greek yogurt off the heat.
Finish with toppings for texture and contrast—tortilla strips or chips for crunch, cilantro and green onion for freshness, and plenty of lime, pickled jalapeños, or chili flakes for tang and heat. Serve with warm tortillas, a simple salad, or cilantro-lime rice to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: Mexican-inspired
Ingredients
For the soup:
- 2 tbsp avocado oil or olive oil
- 1 ½ lb boneless, skinless chicken thighs, cut into small bite-size pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped (optional for heat)
- 1 tbsp tomato paste
- 1 tbsp achiote paste (or 1 ½ tsp ground annatto)
- 1–2 tbsp guajillo chili powder (or mild chili powder), to taste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp fine sea salt, plus more to taste
- 4 cups low-sodium chicken broth (gluten-free)
- 1 cup crushed tomatoes or tomato puree
- 1 cup pineapple tidbits in juice, drained (reserve a splash of juice if you like it sweeter)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fire-roasted corn kernels (frozen or canned, drained)
- Juice of 1 large lime (plus extra wedges for serving)
For serving (optional but recommended):
- Fresh cilantro, chopped
- Diced avocado
- Thinly sliced red onion or green onions
- Crunchy tortilla strips or corn chips
What each ingredient does:
- Chicken thighs: Stay juicy and tender through simmering.
- Onion, garlic, jalapeño: Build the savory, gently spicy flavor foundation.
- Tomato paste: Deepens color and adds umami richness.
- Achiote and guajillo chili powder: Bring that al pastor–style color and mild smoky warmth.
- Smoked paprika and cumin: Reinforce the taco profile and add depth.
- Oregano and salt: Round out the seasoning and highlight all the flavors.
- Chicken broth: Forms the savory base of the soup.
- Crushed tomatoes: Add body and gentle acidity to balance sweetness.
- Pineapple: Brings signature sweetness and tang that feels like taco truck al pastor.
- Black beans and corn: Make the soup hearty, satisfying, and full of texture.
- Lime juice: Brightens everything at the end and keeps the soup from tasting flat.
Pro tip: Use low-sodium stock so you can season perfectly at the end—especially important with canned beans and pineapple in the mix.
Substitutions & Swaps
Think of this Taco Soup as a template you can adjust to what you have on hand.
- Aromatics: Swap yellow onion for white or red onion; use shallots in a pinch. Skip jalapeño for kids or use a milder green chile.
- Protein: Chicken breast works if you prefer leaner meat—just simmer gently so it doesn’t dry out. You can also use cooked, shredded rotisserie chicken and add it in during the last 10 minutes.
- Veggies: Kidney beans, pinto beans, or white beans all fit here. Bell peppers, zucchini, or even diced sweet potato can join the party for extra veg.
- Broth and tomatoes: Vegetable broth makes this more plant-forward; diced tomatoes can substitute crushed—just simmer a little longer to break them down.
- Dairy-free/creamy: Want it creamy without dairy? Add a splash of coconut milk at the end for a silky texture.
- Budget/time savers: Use frozen chopped onions and pre-minced garlic, or grab pre-cut fajita veg and toss them straight into the pot.
Equipment Notes
You don’t need anything fancy to make this Taco Soup shine.
- Large heavy pot or Dutch oven (5–6 quarts): Helps sear the chicken nicely and keeps the simmer even.
- Sharp chef’s knife and cutting board: For chopping protein, onion, and herbs quickly.
- Wooden spoon or silicone spatula: Great for stirring and scraping up browned bits from the bottom of the pot.
If your pot is on the smaller side, be sure to leave some space at the top so the soup can simmer without splashing. A nonstick pot works, but a heavier pan (like enameled cast iron) builds better flavor from browning. For easier cleanup, lightly oil the pot before you start and soak it right after cooking.
Step-by-Step
- Brown the chicken for flavor.
Heat the oil in your pot over medium-high heat. Add the chicken in an even layer and let it sear for 3–4 minutes without moving, then stir and cook until lightly golden on the edges. This browning adds huge depth to your Taco Soup. - Soften the aromatics.
Add the diced onion and jalapeño to the pot. Cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and smells sweet. Stir in the garlic and cook just 30 seconds, until fragrant. - Bloom the spices.
Reduce the heat to medium. Add the tomato paste, achiote paste, guajillo chili powder, smoked paprika, cumin, oregano, and salt. Stir constantly for 1–2 minutes until everything is coated and the mixture darkens slightly. Blooming the spices here wakes up their flavor. - Build the broth.
Pour in the chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot with your spoon. Bring the soup up to a gentle boil, then reduce to a simmer. - Simmer to meld flavors.
Partially cover the pot and let it simmer for about 20 minutes. The chicken should be fully cooked and tender, and the broth will become a rich red-orange with a comforting taco aroma. - Add the pineapple, beans, and corn.
Stir in the pineapple tidbits, black beans, and corn. If you like a slightly sweeter broth, add a tablespoon or two of the reserved pineapple juice. Simmer another 10–15 minutes, just until everything is heated through and the flavors come together. - Finish with lime and taste.
Turn off the heat and stir in the lime juice. Taste and adjust—add more salt for savoriness, a squeeze more lime for brightness, or a pinch of chili powder if you want extra heat. Let the soup rest 5 minutes before serving so it settles. - Serve with toppings.
Ladle the Taco Soup into bowls and top with cilantro, avocado, red onion, and crunchy tortilla strips. That mix of creamy, fresh, and crunchy really completes the bowl.
Make-Ahead, Storage & Reheating
This Taco Soup is meal-prep friendly and holds up beautifully.
- Make-ahead: You can chop the onion, jalapeño, and pineapple a day in advance and store them in airtight containers in the fridge. Even the spice blend can be pre-mixed so it’s ready to dump in.
- Fridge: Store cooled soup in sealed containers in the refrigerator for 3–4 days. The flavors deepen and the broth may thicken slightly from the beans.
- Freeze: Freeze in individual portions or family-size containers for up to 3 months. Leave a little headspace so the liquid can expand. Add fresh toppings after thawing; don’t freeze avocado or tortilla strips.
- Reheat: Rewarm gently on the stovetop over medium-low heat, adding a splash of broth or water if it’s thicker than you like. A quick squeeze of lime and pinch of salt right before serving brings the flavors back to life.
How to Lighten / Make It Creamy
You can easily lean this recipe lighter or cozier.
- To lighten: Use chicken breast instead of thighs and add extra veggies like zucchini or bell pepper. Skim any excess fat from the top after chilling and before reheating.
- To make it creamy: Blend a small ladle of soup (with beans and broth) and stir it back in, or swirl in a bit of coconut milk or plain Greek yogurt off the heat. If using yogurt, temper it by whisking with a little warm soup first so it doesn’t curdle.
Toppings, Garnishes & Finishes
The right finish can turn a good Taco Soup into a crave-worthy one. Try mixing and matching:
- Crunch: Tortilla strips, crushed corn chips, crispy onions, or toasted pepitas.
- Fresh: Cilantro, green onions, chopped radish, or diced tomatoes.
- Tang & heat: Lime wedges, pickled jalapeños, chili flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade that makes the bowl feel restaurant-worthy.
Sides & Pairings
Taco Soup is hearty enough to stand alone, but a few simple sides make it feel like a full feast.
- Warm corn tortillas or cheesy quesadillas.
- A crisp green salad with lime vinaigrette.
- Cilantro-lime rice or simple white rice to spoon the soup over.
- Sparkling water with lime wedges or a light, citrusy drink for contrast.
When you’re planning a full menu, browse my other easy soup recipes for starters and cozy mains that match this bowl perfectly.
Scaling the Recipe
Feeding a crowd or cooking for two?
- To double: Use a larger Dutch oven or stockpot so the soup has room to simmer without overcrowding. Add an extra 5–10 minutes of simmer time so the center heats through evenly.
- To halve: Use a medium pot and be mindful not to over-reduce the broth—start with slightly less simmer time and add more only if needed.
If you’re batch cooking, cool the soup quickly by transferring it into shallow containers before chilling or freezing.
Nutrition & Dietary Notes
This Taco Soup is naturally gluten-free when you use GF broth and seasonings, and it balances:
- Protein: Chicken and black beans keep it filling.
- Fiber: Beans, corn, and tomatoes support digestion and satiety.
- Freshness: Pineapple and lime add brightness without heavy cream.
For dairy-free bowls, just skip sour cream or cheese toppings and lean into avocado and extra veggies instead.
Troubleshooting
- Too salty? Add a bit more broth or water, toss in a few extra beans, or brighten with lime juice to balance it.
- Too bland? Add a pinch of salt first, then more lime and a bit of chili powder or smoked paprika. Fresh cilantro at the end also helps.
- Too watery? Simmer uncovered for 5–10 minutes to reduce, or mash some beans into the broth to thicken.
- Chicken overcooked? Shred it gently, then stir in a spoonful of oil or a splash of coconut milk and some lime to soften the texture and flavor.
FAQs
Can I use frozen ingredients?
Yes. Frozen corn, frozen chopped onions, and even frozen pineapple work well. Add them straight from the freezer; just simmer a few minutes longer.
What protein swaps work best?
Turkey or leftover shredded chicken are great. You can also use a plant-based crumble or extra beans for a vegetarian take.
How do I keep it from drying out or over-reducing?
Keep the soup at a gentle simmer rather than a hard boil and partially cover the pot. If it gets too thick, stir in more broth.
Can I make it dairy-free or gluten-free?
It’s naturally dairy-free unless you add cheese or crema. Use gluten-free broth and check your taco seasoning and achiote paste labels to keep it GF.
How long does it keep and can I freeze it?
It keeps 3–4 days in the fridge and up to 3 months in the freezer. Always cool completely before storing.
Variations
- Lemony Herb Taco Soup: Swap some of the lime for lemon and finish with fresh dill and parsley instead of cilantro.
- Spicy Chipotle Taco Soup: Stir in minced chipotle in adobo with the guajillo powder and balance with a touch of honey or extra pineapple.
- Creamy Parmesan Taco Soup: Add a splash of cream or coconut milk and a handful of finely grated hard cheese at the end for a richer bowl.
Chef Notes / Test Kitchen Tips
The two things that make the biggest difference here are browning the chicken well and seasoning in stages. Salt lightly at the beginning, then again after simmering, and finally after adding lime so you can taste how each layer changes the flavor. This Taco Soup is usually done somewhere between 35–45 minutes of simmering time total; if you go longer, just keep an eye on the liquid level. And remember: the soup will taste even better 20–30 minutes after you turn off the heat as it rests.
Conclusion
This al pastor–inspired Taco Soup brings all the fun of taco night into one easy pot, with smoky chilies, pineapple sweetness, and lime to wake everything up. It keeps beautifully for 3–4 days, so you can enjoy leftovers for easy lunches or another quick dinner. When you make it, come back to note your favorite toppings and timing tweaks so it becomes your personal “best ever” version of Taco Soup every time.
