Mexican Meatball Soup Recipe
This delicious recipe originally posted in 2013 and we just had to bring it back! ENJOY!
Don’t let the Italian Style Meatballs by Cooked Perfect fool you – these meatballs will make you say ‘Ole in our Mexican Meatball Soup!
Ingredients:
Cooked Perfect Italian Style Meatballs – Bite Size (the bag we purchased was 3 lbs – we only used 1/3 of the bag for this recipe)
- Swanson Mexican Tortilla Flavor Diffused Broth 32 oz box (available in the soup isle)
- 1 16 oz bag of frozen shoe peg corn
- 2 10 oz cans of diced tomatoes with green chilies, mild
- 1 15 oz can of Southwestern Black Beans (rinsed and drained)
Place all above ingredients in your slow cooker and cook at high for 4 hours or low for up to 8 hours.
TIP – Make it your own:
- add cilantro or chili spices (if you like it hot)
- add shredded carrots for more veggies
- serve with a dollop of sour cream or shredded cheese
- garnish with some avocado slices
This recipe was a hit at our house – it got a 2 thumbs up from my husband! We hope you enjoy it too!
TIP – These ingredients are all shelf stable or frozen – add them to your shopping list and have them on hand when you are in the mood for a slow cooked, easy, Mom’s Lifesavers kind of meal
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