Slow cooker enchilada soup is rich, bold, and packed with tender chicken, zesty spices, and melty cheese. It’s the kind of hearty, one-pot meal that warms you up from the inside out and makes dinnertime feel effortless!

Prep Time	Cook Time	Servings	Prep Level
10 minutes	8 hours	4	Beginner +

What You’ll Love

The unique combination of Picante sauce + enchilada sauce gives this a bold, tangy, and smoky flavor.
The texture is rich and slightly creamy, with tender shredded chicken, hearty black beans, and Picante sauce.
It’s incredibly easy—just toss everything in the slow cooker, set it, and let it do all the work. You’ll come home to a delicious, tender chicken dinner.
Tips: For extra flavor, top with crushed tortilla chips, avocado, or a dollop of sour cream for the perfect finishing touch!

A spoonful of chicken enchilada soup on a spoon.

Ingredients

Chicken breasts
Picante sauce
Chicken broth
Enchilada sauce
Black beans

The full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

Chicken breasts in a crock pot with enchilada sauce.

Add the chicken breasts to the slow cooker and pour in the enchilada sauce.

Chicken in a slow cooker with picante sauce.

Slow cooker chicken with beans and chicken broth.

Next, add the Picante sauce to the slow cooker. Drain the beans and add them to the chicken broth, salt, and black pepper. Give it a little mix, place the lid on top, and cook on the low-temperature setting for eight hours.

That’s it! It’s that easy to make. Once the eight hours are up, shred the chicken and serve.

Chicken enchilada soup on a cutting board. There's some sour cream and Picante sauce to the side, along with tortilla chips.

What To Serve With The Soup

A simple green salad from Creme de la Crumb
Warm Jiffy cornbread
Avocados
Tortilla chips
Sour Cream
Shredded cheddar cheese

More Delicious Soups

5-Ingredient Slow Cooker Enchilada Soup Recipe

5 from 1 vote

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Main Course

Cuisine American

Servings

Calories 469 kcal

Equipment

1 Crock Pot 6-quart

Ingredients

4 chicken breasts boneless, skinless
16 ounces jar of Picante sauce
1 cup chicken broth
15 ounces can of enchilada sauce
14 ounce can of black beans drained
1 teaspoon salt optional
1 teaspoon black pepper optional
Optional: Sour cream, avocado, tortilla chips, shredded cheddar cheese

Instructions

Add the chicken to the slow cooker.
Pour in the picante sauce, chicken broth, and enchilada sauce.
Drain the beans and add to the slow cooker.
Sprinkle with salt and pepper, stir, and cover with the lid. Cook on the low setting for eight hours.
Shred the chicken and serve.
Optional: Top with sour cream, avocados, or tortilla chips.

Video

Notes

Nutrition is approximate.

Nutrition

Serving: 1cupCalories: 469kcalCarbohydrates: 41gProtein: 61gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 146mgSodium: 2728mgPotassium: 1498mgFiber: 13gSugar: 12gVitamin A: 1331IUVitamin C: 7mgCalcium: 75mgIron: 4mg

Tried this recipe?Let us know how it was!

2 Comments

Jana says:

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This was a super simple recipe. I shared it some with my dad. We both agreed it was really good. He said it was a little spicey for him but that did not stop him from eating it. I used boneless, skinless thighs because it was what was in my freezer. Next time I will try using breasts. And I will add an additional can of black beans (only because they are one of my favorites.)

1. Julie Pollitt says:
  
  at
  
  So smart to use what you have! Thighs are always so tender, too! Glad you both loved it!