Mexican Meatball Rice Soup - cooking recipe

Ingredients

1 (7 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced tomatoes
2 (14 ounce) cans low-sodium beef broth
2 (14 ounce) cans low-sodium chicken broth
16 ounces frozen meatballs
1 medium onion, chopped
1/2 cup chopped fresh cilantro
1/2 cup converted rice, Uncle Ben's suggested
2 teaspoons dried oregano
salt and pepper

Preparation

Combine all ingredients in a 4-- to 5-quart crockpot.
Cover and cook on HI heat for 3-4 hours or LO heat for 8-9 hours.