Step 1

In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook until translucent.

Step 2

Add chicken and cook for about 3 minutes or until brown on the outside. Add carrots, ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 2 more minutes.

Step 3

Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.Simmer soup on low for about 15 minutes. Skim fat from top of soup occasionally, if needed.

Step 4

Add chopped kale and cook for 2-3 minutes or until kale becomes tender. Serve hot.