Get ready for an incredibly easy and flavor-packed soup experience with this Slow Cooker Sun-Dried Tomato Chicken Tortilla Soup! This recipe takes the comforting classic chicken tortilla soup and gives it a delicious twist with the intense, savory flavor of sun-dried tomatoes. It’s spicy, easy, bursting with flavor, and takes only about 5 minutes of active prep time before the slow cooker works its magic! I love making Chicken Tortilla Soup in the crockpot because it’s so hands-off, and this version with sun-dried tomatoes is a fantastic variation perfect for a satisfying dinner any night of the week, even on these pleasant April days here in the US!
Why You’ll Love This Sun-Dried Tomato Chicken Tortilla Soup
- Set It and Forget It: The slow cooker does all the hard work, perfect for busy schedules.
- Unique Flavor Twist: Sun-dried tomatoes add a rich, savory, slightly sweet depth that complements the traditional flavors.
- Easy Prep: Takes just minutes to chop the veggies and dump everything in the slow cooker.
- Hearty and Comforting: Packed with tender chicken, aromatics, and flavorful broth.
- Customizable Toppings: Load it up with your favorite tortilla soup garnishes!
Ingredients for Sun-Dried Tomato Chicken Tortilla Soup
Here’s what you’ll need to make this easy and flavorful slow cooker soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Boneless, skinless chicken breast (or chicken thighs) (Meat)
- Sweet onion, diced (Vegetable)
- Garlic cloves, minced (Aromatic)
- Chopped sun-dried tomatoes (Vegetable)
- Low-sodium chicken stock (Liquid)
- Juice of lime (Acid)
- Fresh cilantro, chopped (plus more for serving) (Herb)
Seasoning
- Cumin (Spice)
- Salt (Seasoning)
- Fresh cracked pepper (Spice)
Toppings (Optional)
- Tortilla chips or strips (Garnish)
- Sliced avocado (Fruit)
- Shredded cheddar or Monterey Jack cheese (Dairy)
- Sour cream or Greek yogurt (Dairy)
- Extra cilantro (Herb)
- Extra lime wedges (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the unique flavor the sun-dried tomatoes bring to this Chicken Tortilla Soup, but here are some variations:
- Add Beans: Stir in a can of drained and rinsed black beans or pinto beans during the last 30 minutes of cooking.
- Add Corn: Add frozen or canned (drained) corn along with the beans.
- Make it Spicier: Add a diced jalapeño or a pinch of cayenne pepper along with the other seasonings.
- Different Tomatoes: Use a can of diced tomatoes with green chiles (like Rotel) instead of or in addition to sun-dried tomatoes for a different flavor profile.
- Creamy Version: Stir in a block of softened cream cheese or a splash of heavy cream at the end until melted and combined.
How to Make Sun-Dried Tomato Chicken Tortilla Soup
Making this Sun-Dried Tomato Chicken Tortilla Soup in the slow cooker couldn’t be easier:
Combine Ingredients in Slow Cooker
- First, I layer the diced onion and minced garlic in the bottom of my slow cooker insert.
- I place the boneless, skinless chicken breasts (or thighs) on top of the onions and garlic.
- I sprinkle the chicken with the cumin, salt, and pepper.
- Next, I scatter the chopped sun-dried tomatoes over the chicken.
- Finally, I pour in 3 cups of the chicken stock. (I might add the 4th cup later if needed).
Slow Cook
- I place the lid on the slow cooker.
- I cook on high for 4-5 hours or on low for 6-7 hours, until the chicken is cooked through and tender.
Shred Chicken and Finish Soup
- Once the cooking time is up, I carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or plate.
- Using two forks, I shred the chicken into bite-sized pieces.
- I return the shredded chicken back to the slow cooker.
- I stir in the fresh lime juice and the chopped fresh cilantro.
- I taste the Sun-Dried Tomato Chicken Tortilla Soup and adjust the seasoning with more salt and pepper if needed. If the soup seems too thick, I stir in the remaining cup of chicken stock.
Serve
- Ladle into bowls
- Add toppings and serve!
Tips and Tricks for the BEST Slow Cooker Soup
Here are my secrets for making this Chicken Tortilla Soup truly exceptional:
- Layer Ingredients: Layering the onions and garlic on the bottom helps them soften and infuse the broth. Placing the chicken on top allows it to cook gently.
- Use Chicken Thighs: For guaranteed juicy, tender shredded chicken, boneless, skinless chicken thighs are fantastic in the slow cooker.
- Don’t Overfill: Ensure your slow cooker is large enough (a 6-quart works well) and isn’t filled more than two-thirds full.
- Shred Easily: The chicken should be fall-apart tender after slow cooking, making shredding very easy with two forks.
- Fresh Lime and Cilantro: Adding these bright, fresh flavors after cooking keeps them vibrant and really lifts the soup.
How to Serve
This Sun-Dried Tomato Chicken Tortilla Soup is all about the toppings! Serve it hot, ladled into bowls, and let everyone customize with:
- Crushed tortilla chips or crispy tortilla strips
- Diced or sliced avocado
- Shredded cheddar, Monterey Jack, or cotija cheese
- A dollop of sour cream or Greek yogurt
- Extra chopped fresh cilantro
- Lime wedges for squeezing
- Sliced jalapeños for extra heat
Make Ahead and Storage
This soup is fantastic for making ahead!
- Storage: Store leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and taste even better the next day!
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
- Freezing: This soup freezes well (without toppings like avocado or sour cream). Let it cool completely, transfer to freezer-safe containers leaving some headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Sun-Dried Tomato Chicken Tortilla Soup
- Can I use chicken breasts instead of thighs?
- Yes, absolutely. Boneless, skinless chicken breasts work fine; they might shred slightly drier than thighs but will still be tender from the slow cooking.
- Are sun-dried tomatoes necessary?
- They provide the unique flavor twist for this specific version of chicken tortilla soup. If you omit them, it will be more like a basic (but still delicious!) chicken soup base. You could substitute with a can of diced tomatoes with green chiles for a different flavor.
- Can I make this on the stovetop?
- Yes. Sauté the onion and garlic in a large pot. Add the chicken, stock, sun-dried tomatoes, and seasonings. Bring to a simmer and cook covered until the chicken is cooked through (about 20-25 minutes). Remove chicken, shred, return to pot, and stir in lime juice and cilantro.
Enjoy this easy, flavorful, and comforting Sun-Dried Tomato Chicken Tortilla Soup made effortlessly in your slow cooker!
Print
Slow Cooker Sun-Dried Tomato Chicken Tortilla Soup
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 1x
- Category: Soup, Main Course, Slow Cooker
- Cuisine: American, Tex-Mex
Description
Spicy, easy, and bursting with flavor — Takes only 5 minutes to throw into the crockpot and you have an amazing soup ready for dinner! This version adds a twist with flavorful sun-dried tomatoes.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breast (or chicken thighs)
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup chopped oil-packed sun-dried tomatoes, drained
- 3–4 cups (750-1000ml) low-sodium chicken stock (adjust for desired thickness)
- Juice of 1 lime
- Fresh cilantro, chopped, plus more for serving
Optional Toppings:
- Tortilla chips or strips
- Sliced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
Instructions
- Layer Ingredients: Place the diced onion and minced garlic in the bottom of your slow cooker insert. Add the chicken breasts, ground cumin, salt, and pepper. Sprinkle the chopped sun-dried tomatoes over the chicken. Pour in 3 cups of the chicken stock (use 4 cups for a thinner soup).
- Slow Cook: Cover the slow cooker and cook on high for 4-5 hours or on low for 6-7 hours, or until the chicken is cooked through and very tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or in a bowl. Using two forks, shred the chicken.
- Finish Soup: Return the shredded chicken to the slow cooker. Stir in the fresh lime juice and chopped fresh cilantro.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and top with your favorite garnishes, such as tortilla chips, sliced avocado, shredded cheese, and more cilantro. Serve hot.
Notes
- Chicken: Chicken breasts shred easily, while thighs offer more moisture. Use whichever you prefer.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes provide the most flavor for this recipe. Drain them before chopping.
- Broth Amount: Use 3 cups for a slightly thicker soup, or 4 cups for a more brothy consistency. You can always add more at the end if desired.
- Lime and Cilantro: Adding fresh lime juice and cilantro at the end brightens up the flavors.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.