BBQ Chicken Soup

1 tsp olive oil
1/2 medium onion, diced
1 medium carrot, diced
1 bell pepper, diced (any color)
3 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
4 C low-sodium chicken stock
12 oz cooked chicken
1 C frozen corn
1/2 C barbecue sauce

Heat oil in a large pot over medium heat. Add the onions, carrots, and bell peppers. Cook until soft, three to four minutes. Add the garlic, salt, pepper, and red pepper flakes and cook 30 seconds. Add the chicken stock and cover. Bring to a boil and let cook for five minutes. Add chicken and corn, bring the soup back to a boil, then stir in barbecue sauce and cook until hot. Add additional salt and pepper to taste. Serve immediately. Serving suggestion: Top with cilantro, diced green onions, and tortilla strips. Store leftovers in the refrigerator for up to three days.

RECIPE NOTES
This is the perfect use for rotisserie or leftover chicken, or if you meal prep shredded chicken. How to make this soup with raw chicken: dice one pound chicken breasts into small bite size pieces. Sprinkle with salt and pepper. Heat one teaspoon oil in soup pot over medium heat. Add the chicken and brown on both sides (no need to cook through). Continue making soup with step one above, then just make sure the chicken is cooked through before adding BBQ sauce and serving soup.