In a large Dutch Oven pot over medium heat, add 1-2 tbsp olive oil then add 1/2 red onion, chopped. Sauté the onions for about a minute, then add the minced garlic. Sauté the garlic and onions for about 3-5 minutes to caramelize the onions.
Add the sliced chicken breast and pan sear for about 2-3 minutes. Season with cayenne pepper, smoked paprika, Italian seasoning, red crushed peppers, salt, and pepper.
Add sliced bacon and sauté for about 1-2 minutes. Next add the chopped celery, poblano pepper, jalapeño peppers, and carrots. Mix all the ingredients together and pour in 4 cups of chicken broth and add the fresh oregano and rosemary.
Cover the pot and reduce the heat to a low heat and simmer for 2-3 hours, or until the vegetables are soft and chicken is tender/ making sure to stir occasionally.
Next, add the cashew cream, gnocchi, and kale. Cover the pot and simmer on low for 30-35 minutes, stirring occasionally.
Stir the soup before serving and garnish with chopped green onion. Enjoy!