Chicken Salsa Noodle Soup

1. In a large soup pot, heat olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic; cook for 3 minutes.

2. Add the chicken breasts and broth, bring to a boil and simmer for 4 minutes. Stir in salsa, cover and reduce heat. Let simmer until the chicken is cooked through.

3. Transfer the chicken to a cutting board and shred. Return chicken to broth and let simmer for 45 minutes. Season with salt to taste.

4. During the last 10 minutes of cooking, add egg noodles and let simmer until noodles are cooked to your liking.

5. Ladle the soup into the bowls and top each portion with cilantro, sour cream, crushed tortilla chips and cheese.