Step 1

Set a large pot over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the chorizo is crisp and the oil is red and infused, about 2 minutes. Remove the chorizo to a paper towel-lined plate and reserve; leave the oil in the pot.

Step 2

Add the chicken broth, onion, chicken thighs, garlic, bay leaf, 1 1/2 teaspoons salt and 4 cups water to the pot. Bring to a boil and reduce to a simmer. Cook, partially covered, for 15 minutes. Add the potatoes and simmer until both the chicken and potatoes are tender when pierced with a knife, 10 to 15 minutes more. Remove the chicken to a bowl.

Step 3

Mash the potatoes coarsely with a potato masher to thicken the consistency of the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred the meat and set aside.

Step 4

Layer the kale leaves to make a stack. Cut the leaves in half lengthwise, then cut into 1/2-inch-wide pieces (or tear into 1/2-inch pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer.

Step 5

Divide the soup among 6 bowls and serve topped with several pieces of the reserved chorizo.