Slow Cooker Mexican Meatball Soup

November 14, 2013

199

Using frozen meatballs makes the slow cooker soup a delicious and easy one-pot meal!

40-45 frozen Italian meatballs
3 cups low-sodium chicken broth
2 (15 ounce) cans black beans
2 (14.5 ounce) cans diced tomatoes
4 cups frozen corn
2 (8 ounce) cans tomato sauce
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon ground cumin
pepper to taste

1. Add all ingredients to crockpot and cook on High for 2-3 hours. (Or you can also cook on low for 4-6 hours).
See the full directions on my site

Nutritions

Calories
1086

Sodium
1365mg
56% DV

Fat
53g
81% DV

Protein
27g
55% DV

Carbs
47g
16% DV

Fiber
13g
52% DV