Mexican Meatball soup

ASHWAUBENON - Mexican Meatball Soup
Ingredients:
1 package (16 ounces) heat-and-serve frozen beef meatballs, thawed
1 can (15 ounces) black beans, drained
2 cups corn
1 cup chunky salsa
1 can (4 ounces) diced green chilies
8 cups beef stock
1/4 cup chopped cilantro
Sour cream (optional)
 
Directions:  
In a big soup pan add beef stock, beans, corn, salsa, green chilies and meatballs. Bring to a boil and simmer 5 minutes. Serve in bowls topped with cilantro and a little sour cream.

Grocery List

2 bags (2 pound) frozen cocktail size meatballs
2 cans black beans
1 bunch cilantro
1 bag frozen corn
2 cans diced green chiles
2 jars thick and chunky Pace Picante salsa (1 mild, 1 medium)
1 sour cream
3 boxes Kitchen Basics Beef stock
1 bag restaurant style Tostitos
1 bag Mexican blend shredded cheese