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+ servings

Tex Mex Meatball Soup

This Tex Mex Meatball Soup is bursting with flavor and cooks up in your slow cooker.
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Course: Dinner
Cuisine: American
Keyword: Meatball, Soups, Tex Mex
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 6 bowls
Calories: 140kcal

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
  • 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

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: 1bowl | Calories: 140kcal | Carbohydrates: 23g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1127mg | Potassium: 467mg | Fiber: 2g | Sugar: 5g | Vitamin A: 937IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 2mg