In a large pot over medium-high heat, saute chorizo until cooked through and browned; about 8 minutes.
Add kale and sauté for 2 minutes until wilted but still bright green. Remove to a plate and set aside until needed.
In the same pot over medium heat, add olive oil, onion, and garlic. Saute until onions are translucent, about 5 minutes.
Add potatoes, 2 cups of chicken broth and 1 can of cannellini beans; bring to a boil. Reduce heat to a simmer and simmer for 10 minutes or until tender.
Serve with cornbread croutons. To make cornbread croutons, dice cornbread into cubes then place on a baking sheet. Bake for 15 to 20 minutes at 375°F until toasted and golden.