Season the chicken with garlic powder, smoked paprika, oregano, salt, and pepper. Heat olive oil in a large pot and brown the chicken on both sides for 6-7 minutes each.

Remove chicken from the pot and sauté diced onion, carrot, and red bell pepper for 5 minutes. Add minced garlic and cook for another minute.

Return chicken to the pot and stir in BBQ sauce, pinto beans, sweet corn, and chicken stock.

Bring the soup to a boil, then reduce to a simmer, cover, and cook for 10 minutes.

Stir in chopped parsley and adjust seasonings if necessary before serving.

Serve hot, garnishing with optional toppings like red onion or cheese.