Chicken Tortilla Soup

Methods:
Lightly season chicken breasts on both sides with salt, pepper, and paprika. Heat large saute pan or dutch oven over medium heat.
Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.

Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.