2 cans (14-1/2 oz. each) Mexican-style stewed tomatoes, undrained
2 pkg. (12 oz. each) frozen cooked Italian-style turkey meatballs, thawed (24 total)
1 can (15 oz.) black beans, rinsed, drained
1 can (14 oz.) seasoned chicken broth with roasted garlic
1 pkg. (10 oz.) frozen whole kernel corn, thawed
optional fresh oregano
2 pkg. (12 oz. each) frozen cooked Italian-style turkey meatballs, thawed (24 total)
1 can (15 oz.) black beans, rinsed, drained
1 can (14 oz.) seasoned chicken broth with roasted garlic
1 pkg. (10 oz.) frozen whole kernel corn, thawed
optional fresh oregano
In a 4 - 5-qt. slow cooker, combine undrained tomatoes, meatballs, drained beans, broth and corn. Cover and cook on Low heat setting 6 - 7 hours, High heat setting 3 - 3-1/2 hours. Garnish each serving with oregano.
Makes 6 servings.
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