I start by heating olive oil in a large pot over medium heat. Once hot, I add the chicken pieces and cook them until browned on all sides, which takes about 5 minutes. I remove the chicken and set it aside. In the same pot, I add the diced onion and sauté until translucent, about 3-4 minutes. Then, I stir in the minced garlic and cook for another minute.

Next, I add the cubed sweet potatoes to the pot along with the smoked paprika, ground cumin, and dried thyme. I stir everything together to coat the sweet potatoes in the spices. Then, I pour in the chicken broth, bring the mixture to a boil, and reduce the heat to let it simmer. I cook the sweet potatoes until they are tender, about 10 minutes.

Once the sweet potatoes are tender, I add the chopped kale and the browned chicken back into the pot. I continue to simmer the soup for another 10 minutes, or until the chicken is cooked through and the kale is wilted. At this point, I season the soup with salt and pepper to taste.

For an extra burst of freshness, I sometimes squeeze in the juice of one lemon before serving. It brightens up the flavors beautifully. I ladle the soup into bowls and garnish with freshly chopped parsley, if desired.