- 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 ounce) packages frozen mixed Mexican style vegetables (optional)
- 1 cup chopped onion (1 medium)
- ½ cup chopped fresh cilantro
- ½ cup converted rice
- 2 teaspoons dried oregano
- salt and black pepper to taste
- 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.
- 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.
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. 5 SmartPoints