Slow Cooker Mexican Meatball Soup Recipe
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
This simple and delicious slow cooker Mexican meatball soup is easy, healthy and delicious. Just toss everything together in your slow cooker and let it cook, unattended for several hours.
  • 1 (7 ounce) can diced green chiles
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 (14 ounce) cans reduced sodium beef broth
  • 2 (14 ounce) cans reduced sodium chicken broth
  • 1 pound frozen turkey meatballs
  • 2 (10 ounces) frozen mixed Mexican style vegetables (optional)
  • 1 cup chopped onion (1 medium)
  • ½ cup chopped fresh cilantro
  • ½ cup converted rice
  • 2 teaspoon dried oregano
  • salt and black pepper to taste
  1. Combine all ingredients in a 4 to 5 quart slow cooker. Cover and cook on low for 8 to 9 hours or high for 3 to 4 hours. Serve with chopped cilantro and lime wedges if desired.
  2. Serving Suggestions: Lots of yummy things would go well with this slow cooker mexican meatball soup including corn muffins, tortillas, cheese quesadillas, and simple green salad. I served it with warm flour tortillas and a salad of chopped greens, chopped scallions, chopped avocado, and pumpkin seeds dressed with olive oil, a squeeze of fresh lime juice, salt and pepper.
Martha's Notes
Nutritional Estimates Per Serving (1/6th): 279 calories, 11 g fat, 23.4 g carbs, 2.3 g fiber, 20.3 g protein and 7 Weight Watchers PointsPlus Value.
Recipe by Simple Nourished Living at