3 (14 1/2 ounce) cans reduced-sodium beef broth
1 (16 ounce) package frozen cooked meatballs
2 cups frozen corn
1 1/2 cups prepared chunky style salsa
1/2 cup finely shredded cheddar cheese
1/2 cup roughly crumbled tortillas or 1/2 cup corn chips
1 Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
2 Remove cover, add corn and salsa and simmer until corn is tender.
3 Ladle into soup bowls, top with cheese and chips.