• Tex-Mex Meatball Soup

    1 vote
    Tex-Mex Meatball Soup
    Prep: 15 min Cook: 30 min Servings: 8
    by Salad Foodie
    406 recipes
    A hearty and colorful soup which can be cooked in about 30 minutes. Choose your meat type - beef, sausage, poultry, or a blend if preferred. Using crushed tortilla chips in meatball mixture is a nice way to bump up the corn flavor as well as use up the chip crumbles too small to serve.


    • 3/4 pound ground beef (or sausage, turkey or blend)
    • 1 egg, beaten
    • 3/4 cup finely crushed tortilla chips
    • 2/3 cup picante sauce, divided
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1 tablespoon cooking oil
    • 3/4 teaspoon ground cumin
    • 1 48-ounce carton broth (beef or chicken)
    • 1/2 cup uncooked rice
    • 1 cup whole kernel corn, frozen or canned
    • 1 15-ounce can kidney beans
    • Optional toppings/accompamiments: additional picante sauce, chopped cilantro


    1. Combine beef or meat of choice, crushed tortilla chips, 1/3 cup of picante sauce, salt and pepper; mix well and shape into 1" balls. Refrigerate until ready to use.
    2. In large Dutch oven, cook onion in oil over medium heat until onion is tender but not browned, about 5 minutes; add garlic and cook 1 more minute.
    3. Add remaining 1/3 cup picante sauce and all the broth.
    4. Bring to a boil. Add rice and refrigerated meatballs. Cover; bring to boiling point, reduce heat and simmer 15 minutes.
    5. Add corn and undrained beans, bring to boil again, reduce heat and simmer covered 5 minutes or until rice is tender.
    6. Optional: serve with additional picante sauce and/or chopped cilantro.

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