In a mixing bowl, combine the diced chicken with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated.

Heat 1 tablespoon of olive oil in a large pot over medium heat. Once shimmering, add the seasoned chicken and cook for 5–7 minutes until browned.

In the same pot, add the remaining tablespoon of olive oil and toss in the diced onion, carrot, and bell pepper. Sauté for about 5 minutes until softened.

Add the chopped garlic and cook for another minute, stirring constantly until fragrant.

Return the browned chicken to the pot and stir in the BBQ sauce, pinto beans, sweetcorn, and chicken stock. Mix well.

Increase heat to a rolling boil, then reduce to a gentle simmer. Cover and let simmer for 10 minutes.

After simmering, stir in the chopped parsley and taste the soup. Adjust seasoning if needed.

Ladle the soup into bowls and garnish with toppings if desired. Serve with crusty bread or cornbread.