Easy Crockpot Mexican Meatball Soup

Craving comfort food but short on time?  This Mexican Meatball Soup is your answer to a restaurant-quality meal without the fuss. Just 10 minutes of prep in the morning rewards you with a soul-warming, deeply flavorful soup that tastes like it's been simmering in your abuela's kitchen all day.  The secret?  Your trusty crockpot and a clever shortcut—store-bought meatballs that drink up all the zesty Mexican seasonings as they slowly simmer.  Each spoonful delivers tender meatballs, vibrant vegetables, and aromatic broth that's hearty enough to stand alone as a complete meal, perfect for busy weeknights, meal prep, or feeding a hungry crowd.

Ingredients:

• 2 lb meatball, your choice
• 1 cup chicken broth
• 2 cups salsa, your choice ( or use spicy salsa if you like it hot)
• 1 can 15 oz. red kidney beans
• 1 can 15 oz. black beans, drained and rinsed
• 1 cup frozen corn
• 1 15 oz. can chopped tomato with juice

Directions:

• Put meatballs, chicken broth, black beans, kidney beans, frozen corn, salsa, and tomato in a slow cooker.  Cook for 2 hours on High or 8 hours on Low.  Adjust the taste with salt and pepper.
• Sprinkle chopped cilantro
• Ladle the soup into bowls and top with optional toppings, such as sour cream, chopped avocado, and corn chips.

Tips:

You can chop white onions and garlic, and then stir-fry them until fragrant.  Add cumin and some taco seasoning to make it a more authentic Mexican flavor.