Meatball Rice Soup

Mexican Meatball Rice Soup
Makes 8 servings

• 1 can (7 ounces) diced mild green chiles

• 2 cans (14.5 ounces each) diced tomatoes

• 2 cans (14 ounces each) low- sodium beef broth

• 2 cans (14 ounces each) low- sodium chicken broth

• 16 ounces frozen meatballs

• 1 medium white onion, chopped 1 cup chopped fresh cilantro

• 1 cup converted rice

• 2 teaspoons dried oregano

• Salt and pepper to taste Chopped red onion, cilantro, for garnish

• Lime wedges, for squeezing

1. Combine all ingredients except the garnish in a 4- to 5-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 8 to 9 hours.
2. Serve piping hot, garnished with red onion and cilantro. Serve with lime wedges, for squeezing.