Ingredients

• 1  can (7-oz.) diced green chiles, Ortega
• 2  cans (14.5-oz.) diced tomatoes, Hunts
• 2  cans (14-oz.) low-sodium beef broth, Swanson
• 2  cans (14-oz.) low-sodium chicken broth, Swanson
• 16  ounces frozen meatballs
• 1  medium white onion, chopped
• 1/2  cup chopped fresh cilantro
• 1/2  cup converted rice, Uncle Ben's
• 2  teaspoons dried oregano, McCormick
•   Salt and pepper to taste

Directions

1. Combine all ingredients in a 4- to 5-quart slow cooker. Cover and cook on High setting for 3 to 4 hours or Low setting for 8 to 9 hours. Makes 8 servings.