Chicken Tortilla Soup

I love chicken tortilla soup!  This is a quick and easy soup that is just a little bit spicy but cooled off with wonderful toppings. I cut flour tortillas into strips and add them right before serving. They thicken the soup and turn into a soft noodle. To add contrast to the soft tortillas I top the soup with crunchy tortilla chips. I was especially excited to make this tonight because bought queso fresco for the first time. (I will be buying it again.) This mexican crumble cheese was smooth creamy. It was perfect for this soup and I am excited to try it on refried beans.
Chicken Tortilla Soup
2 c. shredded chicken (cooked)
1 15 oz. can diced tomatoes with green chilies
1 onion, diced
1 clove of garlic, minced
salt/pepper
1/2 tsp. crushed red pepper flakes
1 14 oz. can chicken broth
2 large flour tortillas, cut in small strips
tortilla chips
sour cream
green onions
queso fresco or monterey jack cheese
Drizzle a little olive oil in a small soup pan. Add diced onion and garlic and season with salt & pepper. Stir over medium heat until translucent. Add crushed red pepper, tomatoes, chicken broth and chicken. Simmer on low for 15 minutes. Immediately before serving, add tortilla strips and ladle soup into bowls. Top with crushed tortilla chips, sour cream, green onions and cheese.
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