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