Using pre-cooked chicken here makes this recipe even simpler. Deli chicken cut thick or rotisserie chicken is a great way to go. Last resort: Chunk up raw chicken breast and sauté in a little oil in a skillet coated with Teflon™ non-stick.
In a large stock pot coated with Teflon™ non-stick, heat the olive oil and sauté the celery and onions until tender, about 2 minutes. Add the tomatoes and potatoes and cook covered on medium heat for about 30 minutes or until potatoes are tender. (Don’t overcook.) Add the corn and barbecue sauce. Cover again and cook another 10 minutes. Stir in the chicken and sprinkle with the cilantro.