Southwest Drunken Meatball Soup (Abondigas Borrachas Sopa)

• 1 lb ground turkey
• 1 large egg
• 1 12 cups oatmeal
• 1 teaspoon red pepper
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 1 pint dark beer
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) canrotel diced tomatoes and green chilies
• 1 (8 ounce) can tomato sauce
• 15 14 ounces canned black beans
• 2 teaspoons black pepper
• 2 chipotle chiles in adobo
• 1 g Sweet 'n Low
• sour cream
• cilantro
• tostadas

1. Mix the first five ingredients.
2. Shape into balls.
3. This will make 12-14 large meatballs.
4. If you like smaller, it should make about 24 meatballs.
5. Caution: the meat will be sticky.
6. Don't worry.
7. PLace meatballs on baking sheet lined with parchment paper.
8. Bake at 350 for 15 minutes.
9. The meatballs will be dry looking, but that's okay.
10. They will moisten in the soup.
11. Drain and rinse black beans.
12. Add oregano, ale, rotel, black beans, pepper, meatballs, chicken broth, tomato sauce, and sweet and low to crock pot.
13. Dice the chipotle chilis.
14. Caution: if you like spicy, use 2-3 chilis.
15. If you like mild, use only one.
16. Cook in crock pot on LOW for 3 hours.
17. Ladle into soup bowls.
18. Garnish with a dollop of sour cream, sprig of cilantro, and a couple of tostada chips.
19. Open your last dark ale and drink.
20. Sabroso!

ground turkey, egg, oatmeal, red pepper, cumin, oregano, chicken broth, tomatoes, tomato sauce, black beans, black pepper, chiles, n, sour cream, cilantro, tostadas

Taken from www.food.com/recipe/southwest-drunken-meatball-soup-abondigas-borrachas-sopa-330979 (may not work)