In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add a bit more olive oil if needed. Add the diced onion, carrots, celery, and garlic. Sautee until the vegetables are softened
Add the red bell pepper, zucchini, black beans, corn, diced tomatoes (with their juice), and the cooked chicken back into the pot.
Pour in the chicken broth, barbecue sauce, smoked paprika, and cumin. Stir well to combine.
Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning if necessary.
Serve the BBQ Chicken And Vegetable Soup hot, garnished with fresh cilantro or parsley. You can also add shredded cheese or a dollop of sour cream as optional toppings.
