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 what you make when you’re craving loaded tacos but only have the energy for one pot and a stack of bowls. This smoky al pastor twist layers tender chicken, pineapple, beans, and corn into a red-orange broth that tastes like your favorite taco stand turned itself into soup. It’s cozy enough for chilly nights but bright and zippy from lime, guajillo, and achiote, so it never feels heavy or bland. The recipe is simple enough for beginners yet flavorful enough to earn a spot as your Best Taco Soup Recipe, especially if you love a little sweet-heat in your Healthy Taco Soup lineup. Whether you’re cooking for family, meal prepping, or feeding friends on game day, this Taco Soup will disappear fast.
Why You’ll Love It
- Weeknight-easy: Straightforward steps, no special techniques, and dinner on the table in an hour.
- Flexible: Works with leftover chicken, turkey, or extra beans so you can use what you already have.
- Balanced flavor: Achiote, guajillo, pineapple, and lime give that perfect combo of sweet, smoky, and tangy.
- Great leftovers: Thickens slightly in the fridge and reheats like a dream for next-day lunches.
Smoky Al Pastor Taco Soup
Ingredients
Equipment
Method
- Heat oil over medium-high heat. Add the chicken in an even layer and cook 4–5 minutes without moving until it starts to brown. Stir and cook another 3–4 minutes until no longer pink. Transfer to a plate if there’s a lot of moisture; leave a thin layer of oil in the pot.
- Lower heat to medium. Add onion and bell pepper to the pot and cook 4–5 minutes, scraping up browned bits, until softened and lightly golden. Stir in garlic and cook 30 seconds.
- Add tomato paste, achiote paste, guajillo chili powder, chipotle powder (if using), cumin, oregano, and salt. Stir constantly for 1–2 minutes; the mixture should be fragrant and slightly darkened but not burned.
- Pour in a splash of broth, scraping up any stuck bits with your spoon. Add the rest of the broth and crushed tomatoes, then return the chicken (and any juices) to the pot. Stir well.
- Bring the soup just to a boil, then reduce to low and simmer partially covered for about 20 minutes. This lets the chicken become tender and the spices mellow into the broth.
- Stir in black beans, pinto beans, corn, pineapple tidbits, and pineapple juice. Simmer 10–15 minutes more, uncovered, so the flavors blend and the broth thickens slightly.
- Turn off the heat and stir in the juice of 1 lime. Taste and adjust with more lime, salt, or chili powder until it’s bright and balanced. Let the soup rest 5 minutes before serving.
- Ladle into bowls and top with cilantro, avocado, red onion, and jalapeño slices if you like heat. Finish with tortilla strips for crunch.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
For the soup:
- 2 tbsp neutral oil (avocado or light olive oil)
- 1 ½ lb boneless, skinless chicken thighs, diced small
- 1 medium white or yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 tbsp tomato paste
- 1 tbsp achiote paste (or 1 ½ tsp ground annatto)
- 1–2 tbsp guajillo chili powder (or mild chili powder)
- ½ tsp chipotle chili powder (optional, for extra smoky heat)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- 4 cups low-sodium chicken broth
- 1 cup crushed tomatoes or tomato sauce
- ¾ cup pineapple tidbits plus 2 tbsp juice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto or kidney beans, drained and rinsed
- 1 cup corn kernels (frozen or canned and drained)
- Juice of 1–2 limes
Toppings:
- Chopped cilantro
- Diced avocado
- Finely diced red onion
- Thinly sliced jalapeño (optional)
- Tortilla strips or crushed corn chips
What each ingredient does:
- Oil: Helps the chicken brown and vegetables soften.
- Chicken thighs: Provide juicy, flavorful protein that holds up in broth.
- Onion, garlic, bell pepper: Build the classic taco veggie base and sweetness.
- Tomato paste and crushed tomatoes: Thicken the broth and add savory richness.
- Achiote, guajillo, chipotle: Bring color, smoky warmth, and that “taco truck” vibe.
- Cumin, oregano, salt: Tie the spices together and make the flavors pop.
- Broth: Turns everything into a sippable, satisfying soup.
- Pineapple + juice: Provide brightness and a hint of sweetness to balance the chilies.
- Beans and corn: Add body, fiber, and a mix of textures.
- Lime juice: Finishes the soup with acidity so it tastes clean and lively.
Pro tip: Build the heat slowly—start with the lower amount of guajillo and chipotle, taste after simmering, then add more if you want a bolder kick.
Substitutions & Swaps
This Taco Soup is forgiving and easy to adapt:
- Protein: Swap chicken thighs for chicken breast, turkey, or a mix of beans for a vegetarian version. Leftover shredded chicken works; just stir it in halfway through the simmer.
- Beans: Use whatever you like or what’s in the pantry—black, kidney, pinto, or white beans.
- Veg: Add diced zucchini, carrots, or even a handful of spinach at the end for extra color and nutrients.
- Liquid: Vegetable broth keeps it lighter and vegetarian-friendly; add a splash more broth if you prefer a thinner soup.
- Spices: No achiote? Add a bit more smoked paprika and a pinch of turmeric for color. Can’t find guajillo powder? Any mild chili powder can stand in.
- Time-savers: Use pre-chopped frozen onion and bell pepper, and a pre-blended taco seasoning in place of separate spices if needed.
Equipment Notes
You’ll only need kitchen basics to nail this Taco Soup:
- 5–6 quart Dutch oven or soup pot: Large enough to hold soup plus toppings later.
- Cutting board and sharp knife: For efficiently dicing the chicken and veggies.
- Wooden spoon: Handy for stirring, scraping up browned bits, and checking texture.
If you’re using a lightweight pot, reduce the heat slightly to avoid scorching the spices when you bloom them. For easier cleanup, rinse the pot while it’s still warm and let it soak briefly.
Step-by-Step
- Sear the chicken.
Heat oil over medium-high heat. Add the chicken in an even layer and cook 4–5 minutes without moving until it starts to brown. Stir and cook another 3–4 minutes until no longer pink. Transfer to a plate if there’s a lot of moisture; leave a thin layer of oil in the pot. - Sauté the veggies.
Lower heat to medium. Add onion and bell pepper to the pot and cook 4–5 minutes, scraping up browned bits, until softened and lightly golden. Stir in garlic and cook 30 seconds. - Bloom spices and paste.
Add tomato paste, achiote paste, guajillo chili powder, chipotle powder (if using), cumin, oregano, and salt. Stir constantly for 1–2 minutes; the mixture should be fragrant and slightly darkened but not burned. - Deglaze and build the base.
Pour in a splash of broth, scraping up any stuck bits with your spoon. Add the rest of the broth and crushed tomatoes, then return the chicken (and any juices) to the pot. Stir well. - Simmer for flavor.
Bring the soup just to a boil, then reduce to low and simmer partially covered for about 20 minutes. This lets the chicken become tender and the spices mellow into the broth. - Add beans, corn, and pineapple.
Stir in black beans, pinto beans, corn, pineapple tidbits, and pineapple juice. Simmer 10–15 minutes more, uncovered, so the flavors blend and the broth thickens slightly. - Finish with lime and adjust.
Turn off the heat and stir in the juice of 1 lime. Taste and adjust with more lime, salt, or chili powder until it’s bright and balanced. Let the soup rest 5 minutes before serving. - Garnish and serve.
Ladle into bowls and top with cilantro, avocado, red onion, and jalapeño slices if you like heat. Finish with tortilla strips for crunch.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop vegetables and mix spices a day or two ahead; store in airtight containers in the fridge. You can also cook the soup entirely, chill, and reheat just before serving.
- Fridge: Keeps well 3–4 days in a sealed container. The flavor deepens and the beans help the broth thicken a bit.
- Freeze: Cool completely, then freeze in lidded containers or freezer bags for up to 3 months. Lay bags flat for easier storage.
- Reheat: Warm on the stovetop over medium-low heat, stirring occasionally. If it’s very thick, loosen with broth or water. Finish with fresh lime and cilantro to revive the flavor.
And when you’re ready for another comforting bowl on a busy night, take a look at my other easy soups for more weeknight-friendly ideas.
How to Lighten / Make It Creamy
- Lighten it up: Use extra beans in place of some of the chicken and add more vegetables like bell pepper or zucchini. Skim any visible fat after chilling overnight.
- Creamy version: After simmering, stir in a splash of coconut milk or a spoonful of plain Greek yogurt off the heat. Temper yogurt with a little warm soup first so it stays smooth. A quick blend of a cup of soup (with beans) stirred back in also makes a silky, thicker broth.
Toppings, Garnishes & Finishes
Layering texture and freshness on top of Taco Soup makes it feel special:
- Crunch: Tortilla strips, crushed chips, toasted pumpkin seeds, or crunchy fried onions.
- Fresh: Cilantro, green onions, radish slices, or extra diced pineapple.
- Tang & heat: Lime wedges, pickled jalapeños, hot sauce, or chili flakes.
A sprinkle, a swirl, a squeeze—just a few seconds and your bowl looks and tastes upgraded.
Sides & Pairings
Round out your meal with:
- Warm tortillas or cheesy quesadillas for dunking.
- A chopped salad with crisp lettuce, cucumber, and a citrus dressing.
- Simple rice, quinoa, or cauliflower rice under the soup for extra bulk.
- Light drinks like sparkling water with lime or a chilled citrusy mocktail.
Scaling the Recipe
- Double it: Ideal for parties or meal prep. Use a big stockpot and extend simmer time by 5–10 minutes to ensure everything heats through.
- Half batch: Great for one or two people. Use a smaller pot and keep an eye on heat so the broth doesn’t evaporate too quickly.
When scaling, season gradually—spices and salt don’t always scale perfectly, so taste as you go.
Nutrition & Dietary Notes
This Taco Soup checks a lot of boxes:
- Protein-packed: Chicken plus beans make it filling and satisfying.
- Fiber-rich: Beans, corn, and vegetables help keep you full longer.
- Gluten-free: As long as your broth and spices are GF, you’re good to go.
For dairy-free bowls, lean on avocado and salsa instead of cheese or crema.
Troubleshooting
- Broth tastes flat: Add a pinch of salt and a generous squeeze of lime. Spices need acidity to shine.
- Too spicy: Stir in more broth or beans and a bit of pineapple or a spoonful of plain yogurt when serving.
- Too thick: Add broth or water a little at a time until it reaches your preferred consistency.
- Too thin: Simmer uncovered for 5–10 minutes more, or mash some beans against the side of the pot to naturally thicken the soup.
FAQs
Can I make this Taco Soup in a slow cooker?
Yes. Brown the chicken and aromatics on the stovetop first, then transfer everything except lime and toppings to the slow cooker. Cook on low 6–7 hours or high 3–4, then finish with lime.
Can I make it in a pressure cooker?
Absolutely. Sauté chicken and aromatics on the sauté setting, add remaining ingredients (except lime and toppings), then cook on high pressure for about 10 minutes with a natural release for another 10. Stir in lime at the end.
Can I use precooked chicken?
Yes, stir in shredded cooked chicken during the last 10–15 minutes of simmering so it warms through without overcooking.
How do I keep leftovers from getting mushy?
Avoid over-simmering after the beans go in, and reheat gently. If you know you’ll freeze some, slightly undercook the corn and beans.
Can I skip pineapple?
You can, but it’s a big part of the al pastor-inspired flavor. If skipping, add a pinch of sugar and extra lime for balance.
Variations
- Extra Veggie Taco Soup: Add diced carrot, zucchini, and a handful of spinach right at the end.
- Fire-Roasted Taco Soup: Use fire-roasted tomatoes and char a few pineapple rings or peppers in a skillet before adding.
- Creamy Nacho Soup: Stir in a small handful of shredded cheese and a splash of milk or coconut milk for a nacho-like finish.
If you enjoy playing with flavors, you’ll find plenty more ideas in my collection of Taco Soups that range from extra-veggie to ultra-creamy.
Chef Notes / Test Kitchen Tips
The secret to a standout Taco Soup is time and layering—brown the chicken, soften the veg, bloom the spices, then give the broth at least 20 minutes to simmer before adding beans and pineapple. Taste after each major step, especially after adding lime, because acidity can shift your sense of how salty or spicy it is. This soup is usually perfect between 18–22 minutes after all ingredients are combined, but you can hold it on low if dinner timing is flexible.
Conclusion
This smoky, pineapple-kissed Taco Soup captures everything you love about al pastor tacos in a single comforting bowl that fits right into busy weeknights. It keeps beautifully for several days, freezes well, and welcomes all the toppings and sides your family loves. Save this recipe, tweak the toppings to your taste, and enjoy having a reliable, flavor-packed Taco Soup in your back pocket whenever taco night sounds good—but dishes do not.
