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Tex Mex Meatball Soup
This Tex Mex Meatball Soup is bursting with flavor and cooks up in your slow cooker.
Prep Time
30
minutes
mins
Cook Time
4
hours
hrs
Course:
Dinner
Cuisine:
American
Servings:
6
bowls
Calories:
140
kcal
Author:
Wendy
Equipment
Slow Cooker/Crock Pot
Ingredients
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
½
teaspoon
ground cumin
½
teaspoon
dried oregano
1
tsp.
Dried ancho chili
¼
cup
cilantro leaves chopped
salt and pepper to taste
Instructions
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
Notes
The timing for this recipe is 4 hours on high, or 6 - 7 hours on low.
Nutrition
Serving:
1
bowl
|
Calories:
140
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
1127
mg
|
Potassium:
467
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
937
IU
|
Vitamin C:
35
mg
|
Calcium:
46
mg
|
Iron:
2
mg