Mexican Meatball Rice Soup (Sopa de Albondiga)

Ingredients
1 can (7-oz.) diced green chiles
2 cans (14.5-oz.) diced tomatoes
2 cans (14-oz.) low-sodium beef broth
2 cans (14-oz.) low-sodium chicken broth
16 ounces frozen meatballs
1 medium white onion, chopped
1/2 cup chopped fresh cilantro
1/2 cup converted rice
2 teaspoons dried oregano
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.