Spicy Fajita Meatball Soup

Spicy Fajita Meatball Soup

This is my FAVORITE go-to recipe. I get 4 meals out of this, so I have it twice a week - E-V-E-R-Y week. I just keep single servings in the freezer until I'm ready to eat them.

It's also very versatile as you can use meats other than ground beef.
Steak, chicken or - no meat at all! Yeah, it's all good :)

Ingredients:

1 Quart of chicken broth (if you can find the tortilla broth, even better!)

2 medium yellow onions, sliced or diced

2 -3 green, red or yellow peppers, seeded, and sliced into
strips or diced.
1 Tablespoon of Worcestershire sauce or soy sauce

1/2 cup frozen/canned corn, (optional)

2 (14-ounce) cans diced tomatoes

1 tablespoon chopped/minced garlic or garlic powder

1 tablespoon chile powder

1 chipotle pepper in adobo sauce, diced or leave whole
1 teaspoon of black pepper

Oh, and about 20-30 mini meatballs :)

Directions:

Brown the mini meatballs in a skillet and set aside to drain off the grease.

Meanwhile, In the sleeve of the slow cooker, add all of the above ingredients.
Now add those meatballs!

Cook on high for one hour, then on low for 3-6 hours

OR - Cook on low for 5-7 hours.

Cooking times depend on how tender you prefer your vegetables :)

Garnish with cheese, guacamole, sour cream ... anything you want!
While you're at it, bake up some home made tortilla chips using a
couple 3 carb tortillas and sprinkle with paprika. YUMMO!

Enjoy!