Crock Pot Mexican Meatball Soup
This Crock Pot Mexican Meatball soup only takes minutes to prep with simple gluten-free ingredients including meatballs, veggies, and rice!
- 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
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.
Calories: 321kcal | Carbohydrates: 24g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 536mg | Potassium: 568mg | Fiber: 3g | Sugar: 5g | Vitamin A: 386IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg