Name: Crock Pot Mexican Meatball Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 22 oz meatballs (gluten-free); 14.5 oz petite diced tomatos with green chiles; 1/2 cup chopped onions; 32 oz beef broth; 2 cups corn (frozen); 14.5 oz can of black beans (rinsed and drained); 1 tsp oregano; 1 tsp ancho chili pepper; 1 tsp garlic powder; 1/2 tsp cumin; 10 oz cooked rice

Crock Pot Mexican Meatball Soup is hearty and delicious! This Mexican soup is made in the Crock Pot and only takes minutes to prep with simple ingredients including meatballs, veggies and rice!

CROCK POT MEXICAN MEATBALL SOUP

Come home to this cozy Crock Pot soup any day of the week! This recipe is great for busy nights because it is a one-pot wonder filled with everything you need to have a complete meal. You can toss everything into the Crock Pot and dinner is done. The hardest part of this is chopping an onion so when you are looking for comfort food that’s easy to make and satisfying try this one.

Be prepared for leftovers because this soup makes a lot! We ate it for lunch the next two days which was so nice. I always love when dinner leftovers can be repurposed to make a fun lunch. You could even make this on Sunday and eat it all week long for lunch as a meal prep option.

GLUTEN FREE SOUP

All of my recipes are tested and tasted with gluten-free ingredients. Make sure to use gluten-free meatballs in this recipe. My husband has celiac disease, which means he is allergic to gluten, so we all eat gluten-free meals. These gluten-free meatballs are the best! I swear you don’t even know they are gluten-free.

I love to have all these ingredients in my freezer so anytime I don’t have time to get to the grocery store. You can literally have everything in your freezer and pantry for this meal. Frozen meatballs, frozen corn, frozen onions (yes these exist and I love them), frozen rice, canned beans, diced tomatoes with green chilis, and rice.

WHAT TO SERVE WITH CROCK POT MEXICAN MEATBALL SOUP

This dinner has everything included but you can always pair it with a green salad or tortilla chips. My husband had made some gluten-free cornbread the day before so we buttered it up and served it when we had it for dinner.

INGREDIENTS

Frozen meatballs
Rotel tomatoes with green chilies
Beef broth
Onion
Corn
Black beans
Cumin
Oregano
Ancho chili pepper
Garlic Powder
Rice (optional)

HOW TO MAKE CROCK POT MEXICAN MEATBALL SOUP

Step 1. Add Meatballs, diced tomatoes, beef broth, onions, corn, black beans, cumin, oregano, ancho chili powder, and garlic powder.

Step 2. Cook on low for 4-6 hours.

Step 3. Once finished cooking, add cooked rice. Stir to combine.

Step 4. Serve immediately.

MORE CROCK POT SOUP RECIPES

Crock Pot Mexican Meatball Soup

Author: Allison Treadwell

This Crock Pot Mexican Meatball soup only takes minutes to prep with simple gluten-free ingredients including meatballs, veggies, and rice!

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4.25 from 16 votes

Course : Dinner, Soup

Cuisine : Mexican

Servings : 8

Calories : 321

Total Time : 4 hrs 10 mins

Prep Time : 10 mins

Cook Time : 4 hrs

Ingredients

22 oz meatballs gluten-free
14.5 oz petite diced tomatos with green chiles
1/2 cup chopped onions
32 oz beef broth
2 cups corn frozen
14.5 oz can of black beans rinsed and drained
1 tsp oregano
1 tsp ancho chili pepper
1 tsp garlic powder
1/2 tsp cumin
10 oz cooked rice

Instructions

Add Meatballs, diced tomatoes, beef broth,onions, corn, black beans, cumin, oregano, ancho chili powder, and garlic powder.
Cook on low for 4-6 hours.
Once finished cooking, add cooked rice. Stir to combine.
Serve immediately.

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Nutrition

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