- Roasted Tomatoes
- 1 14 oz can diced tomatoes, drained, reserve liquid for soup
- 2-3 tbsp brown sugar
- 1 onion, diced
- 1-2 cloves garlic, minced
- Soup
- 1 16 oz bag frozen peppers and onions
- 1 clove garlic, minced
- 1 tbsp vegatable oil
- 1 tbsp cumin
- 1-2 tsp jalapeno chile pepper, finely chopped
- 3 14 oz cans chicken broth
- 1-½ cups fresh or mexican corn
- Meatballs
- 1 lb hamburger
- 2 tbsp minced onion
- 1 egg
- italian bread crumbs
- Toppings
- tortilla chips, crushed
- mexican cheese, finely grated
- avocado, cubed
- cilantro, chopped
ingredients
directions
1. Roasted Tomatoes: Preheat oven to 400ºF. Spread drained can of tomatoes evenly on a cookie sheet lined with foil and sprayed with cooking spray. sprinkle brown sugar, onions, and garlic over tomatoes. |
2. Soup: In crock pot or large kettle combine the liquid from the tomatoes, frozen peppers and onions, garlic, oil, cumin, jalapeno peppers, and broth. Let cook for several hours on low. About an hour before serving, add corn. |
3. Meatballs:: Combine hamburger, minced onion, egg, and enough bread crumbs until you can form small meat balls easily. You should be able to make 30 or so. Brown meatballs on all sides and add half the cooked meatballs to the soup. Freeze the rest for the next time you fix the soup. |
4. To Serve: Crush tortilla chips in bottom of individual soup bowls. Cover with soup Top with cheddar cheese, avocado, and cilantro. |
