5-Ingredient Slow Cooker Enchilada Soup Recipe
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!
Servings: 4
Calories: 469kcal
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: 1cup | Calories: 469kcal | Carbohydrates: 41g | Protein: 61g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 2728mg | Potassium: 1498mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1331IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 4mg