White Chicken (or Turkey) Enchilada Soup

Slice the chicken breast into 1cm / 1/3" thick steaks. Sprinkle with salt and pepper.

Heat the oil in a large pot over medium high heat. Add the chicken breast (in 2 batches if necessary) and cook each side for 2 minutes each or until golden and just cooked through.

Transfer to a plate. Once cool enough to handle, shred with a fork or your hands (I do this while the soup is cooking), or chop it.