Tex Mex Meatball Soup is a quick and easy weeknight soup that is loaded with Tex-Mex flavor in every bite. This meatball soup uses frozen meatballs for a quick and easy prep.
Ingredients
2teaspoonsolive oil
1bag of frozen beef meatballs
½cuponion, diced
½cupred peppers, diced
½cupgreen peppers, diced
1teaspoonminced garlic
1can black beans
1can corn
2cupsCooked Basmati rice
6cupsbeef broth
2- 8ozcan diced tomatoes do not drain
1- 8ozcan tomato sauce
1/2teaspoonground cumin
1/2teaspoondried oregano
1tsp.Dried ancho chili
1/4cupcilantro leaves chopped
salt and pepper to taste
Instructions
In a small saute pan add in your oil, onions, peppers, and cook until they are translucent.
In a 6 quart slow cooker, add the meatballs, onions mixture, beef broth, black beans, canned corn, roasted tomatoes, tomato sauce, garlic and spices.
Stir to combine the Tex-Mex meatballs soup base.
Cover and cook on low for 6-7 hours or high for 4 hours.
Stir in the cooked rice once your cook time is up. Just cook the rice as directed on the package.
Garnish with cilantro and tortilla strips or your favorite toppings for this meatball soup.