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5 from 4 votes
Mexican Soup
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Slow Cooker Mexican Soup Recipe
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 8 people
Author: Linda Loosli
Ingredients
  • 2 14.5- ounce Can of diced tomatoes, do not drain
  • 2 Quarts Chicken or beef broth
  • 1 6-ounce Can of tomato paste (optional to thicken soup)
  • 1 Chopped onion
  • 1 Carrot, cut into slices or chopped
  • 2 Tablespoons Olive oil
  • 1 Teaspoon Cumin
  • 4 Teaspoons Chili powder
  • 1 Teaspoon Basil
  • 1/4 Cup Sugar, optional. I always add sugar to my tomato-based soups.
  • 2 Cloves Garlic, peeled and chopped
  • Dash of cayenne pepper
  • 20-25 Pre-cooked 1-1/2 inch meatballs. You will add the meatballs halfway through the cooking time.
  • Salt and pepper to taste
  • 2 Cups Cooked Rice, optional, add just before serving.
Instructions

  1. Combine all the ingredients, except the meatballs, and cook in a slow cooker on low for 8 hours.

  2. You will add the meatballs halfway through the cooking time. Serve with a dollop of sour cream. Enjoy.