Ingredients:

2 14.5 ounces cans mexican-style stewed tomatoes, undrained

2 12 ounces packages frozen cooked italian-style turkey meatballs, thawed (24 total)

1 15 ounce can black beans, rinsed and drained

1 14 ounce can seasoned chicken broth with roasted garlic

1 10 ounce package frozen whole kernel corn, thawed

fresh oregano (optional)

Directions:

1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

Bon Appetit!