Mexican Meatball Soup

I just got home from a long weekend at Disneyland. It was so much fun and the perfect temperature in southern California. We returned home to Idaho and I encountered 2 major problems! 1: It is FREEZING cold. 2: I am in dire need of a trip to the grocery store. My solution, this flavorful Mexican Meatball Soup. It is hot, hearty, incredibly easy and I just so happened to have every ingredient on hand. Want to double it? You can also place all ingredients in a large freezer bag and stick it in your freezer until you are ready to use it. Simply pull it out of your freezer, place in your crock pot on low for 8 hours and boom… DINNER!

The best thing about this soup is that you literally dump everything in the pot, stir and let the slow cooker or Instant Pot do the rest. There is no dicing, peeling or pre-cooking any of the ingredients. Need a super easy meal this week? This one is your ticket!

Print Recipe

Mexican Meatball Soup

This soup comes together in a cinch. You can make it on the stovetop, slow cooker or Instant Pot. It is packed with flavor and requires practically no prep time.

Course

Main Dish

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

6 hours

Servings

people

Ingredients

• 45 meatballs frozen, Italian Style
• 2 14 oz. cans Chicken broth
• 1 7 oz. can fire roasted green chilis diced
• 2 14 oz. cans black beans drained and rinsed
• 2 14 oz. cans fire roasted diced tomatoes
• 1 15 oz. can tomato sauce
• 3 C. frozen corn
• 2 tsp. garlic powder
• 2 tsp. basil
• 2 tsp. Oregano
• 1 tsp. salt
• 1/2 tsp. pepper

Course Main Dish Cuisine Mexican Prep Time 10 minutes Cook Time 6 hours Servings people Ingredients 45 meatballs frozen, Italian Style 2 14 oz. cans Chicken broth 1 7 oz. can fire roasted green chilis diced 2 14 oz. cans black beans drained and rinsed 2 14 oz. cans fire roasted diced tomatoes 1 15 oz. can tomato sauce 3 C. frozen corn 2 tsp. garlic powder 2 tsp. basil 2 tsp. Oregano 1 tsp. salt 1/2 tsp. pepper

Instructions

1. Add all ingredients to your slow cooker or Instant Pot. Stir to combine.
2. Slow Cooker variation: Cook on low heat for 6 hours
3. Instant Pot variation: Lock lid and close vent, cook on high pressure for 30 minutes. Perform Instant Release and serve immediately.
4. Stove Top variation: bring to a boil, reduce heat and simmer for 30 minutes.
5. Freezer Meal variation: place all ingredients in a large freezer bag. Place in your freezer for up to 8 weeks. When ready to use, remove from bag and place in slow cooker. Cook on low for 8 hours. No need to thaw before cooking. TIP: This makes a large batch, so you may need two freezer bags, or you can simply cut the recipe in half and it will serve 4.
6. Top with grated cheddar cheese and fresh cilantro.