Crockpot Tex Mex Meatball Soup
This hearty Tex Mex Meatball Soup is a savory crockpot recipe that uses ingredients you most likely already have on hand.
Since we are all stuck at home cooking for the whole family I thought now would be a good time to share a few recipes. We eat a lot of Tex-Mex in our house, so this was something I was able to throw together with ingredients I already had on hand. You can swap out many of the ingredients for whatever you have in your pantry. For example, you can use any kind of rice, or beans, and if you’d like to use Rotel instead of regular diced tomatoes.
Tex Mex Meatball Soup Recipe
Prep time: 30 min
Total Time: 4 hours 30 min
Serves: 6
TEX MEX MEATBALL SOUP 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
TEX MEX MEATBALL SOUP 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. And if you like, add some Cojack cheese.
I use my crockpot non-stop, so here are some more crockpot recipes.
Crockpot Chicken Parmesan
Tex-Mex Curry – a Crockpot Recipe
