Preheat a large stockpot over medium heat. Add the olive oil and heat until shimmering. Add the onions and season with a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, around 10 minutes. Add the garlic and cook, stirring, for 60 seconds. Add the smoked paprika, if using, and cook, stirring, 60 seconds.

Add the chicken stock, yams and enough water to cover. Raise the heat to high, bring the soup to a steady simmer, cover with a lid and cook until the yams are completely fork-tender, around 10 minutes.

Remove the pot from the heat and, using an immersion blender or regular blender, blend the soup until it’s completely smooth. If the soup is too thick, add more water or chicken stock to achieve a velvety consistency. Reduce the heat to a steady simmer, add the collard greens and chorizo and cook, stirring occasionally, until the collards are slightly soft, around 8 minutes. Taste for seasoning and adjust with salt and pepper as desired. Serve immediately.