Ingredients
Ingredient Checklist
2 14.5 ounce cans of Mexican-style stewed tomatoes, undrained
2 12-ounce packages of frozen cooked Italian-style turkey meatballs, thawed (24 total)
1 15-ounce can of black beans, rinsed and drained
1 14-ounce can of seasoned chicken broth with roasted garlic *
1 10-ounce package of frozen whole-kernel corn, thawed
Fresh oregano (optional)
Garlic *
I also added onions and red and green bell peppers. *
Cilantro *
* I myself, can't stand ground turkey or ground chicken. YUCK! So I used ground beef meatballs instead.
You can replace the chicken broth with vegetable or beef broth.
I put garlic in just about everything.
Snips of Cilantro and sour cream just before serving.
It can be served over rice.
Directions
Step 1.
In a 4- to the 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
Step 2
Cover and cook on a low-heat setting for 6 to 7 hours or on a high-heat setting for 3 to 3 1/2 hours.
If desired, garnish each serving with oregano.