Slow Cooker Tex Mex Meatball Soup is a flavorful and comforting bowl of soup.
This meatball soup is bursting with tex mex flavors and loaded with tender meatballs that all cook up nicely in your slow cooker.
I love to make this soup recipe for the busy weeknights when I want to come home to something warm and flavorful ready to get dinner on the table in a jif!
To make this delicious Crock Pot soup you will need olive oil, frozen meatballs, onion, red pepper, green pepper, garlic, black beans, corn, cooked rice, beef broth, diced tomatoes, tomato sauce, ground cumin, dried oregano, dried ancho chili, cilantro, and salt and pepper.
In a small saute pan add your olive oil, onions, and peppers, cook until translucent.
In a 6 quart slow cooker, add the meatballs, onions mixture, beef broth, black beans, can corn, roasted tomatoes, tomato sauce, garlic and spices. Stir to combine.
Cover and cook on low for 6-7 hours or high for 4 hours. Stir in the cooked rice. Serve HOT Garnish with cilantro and tortilla strips
This soup recipe is my favorite soup to make in my slow cooker. I just love how the house smells when I open the door and smell the aromatic tex mex flavors.
I always serve my soup with some crusty french bread, and some tex mex seasonings mixed with olive oil for dipping. There is nothing better than a freshly baked loaf of french bread.
If you want to get extra fancy you could serve a salad on the side and voila you’ve got a full meal that is bound to please your entire family.
This Crock Pot soup recipe is really a family favorite in our household. We take a yearly entire family trip and while on that trip each mom takes a turn making dinner. This is the dinner that my family begs me to make as my meal.
I don’t mind making it because it’s so simple to just dump into the slow cooker and go. All you need to do is cook up some fresh cooked Basmati rice and then dinner is ready to go.
Tex Mex Meatball Soup
- Slow Cooker/Crock Pot
- 2 teaspoons olive oil
- 1 bag of frozen beef meatballs
- ½ cup onion diced
- ½ cup red peppers diced
- ½ cup green peppers diced
- 1 teaspoon minced garlic
- 1 can black beans
- 1 can corn
- 2 cups Cooked Basmati rice
- 6 cups beef broth
- 2- 8 oz can diced tomatoes do not drain
- 1- 8 oz can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tsp. Dried ancho chili
- 1/4 cup cilantro leaves chopped
- salt and pepper to taste
- In a small saute pan add your olive oil, onions, and peppers, cook until translucent.
- In a 6 quart slow cooker, add the meatballs, onions mixture, beef
- broth, black beans, can corn, roasted tomatoes, tomato sauce, garlic, and spices.
- Stir to combine.
- Cover and cook on low for 6-7 hours or high for 4 hours.
- Stir in the cooked rice.
- Serve HOT
- Garnish with cilantro and tortilla strips