Easy Meatball Salsa Soup

12 ounces frozen fully-cooked beef meatballs (about 23 meatballs)
2 cups diced zucchini
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1 cup prepared chunky salsa
1 tablespoon chopped fresh cilantro
Corn chips

Combine meatballs, zucchini, broth, salsa and 1 cup water in large saucepan; bring to a boil. Reduce heat; simmer 6 to 8 minutes or until meatballs are heated through, stirring occasionally.

Stir in cilantro. Serve with corn chips.

Servings: 4
Source: Cattlemen's Beef Board