In a large pot, melt the coconut oil over medium heat. Add the onions and garlic and cook for 2 minutes, stirring occasionally.
Add the celery and bell pepper and cook for a few minutes longer. Stir in the oregano, thyme, chipotle, and paprika and cook for about 30 seconds.
Add the vegetable broth, water, seaweed, chicken, and black-eyed peas.
Bring to a gentle simmer and cook, uncovered, for 30 minutes, adding more water if needed.
After the soup is cooked through, stir in the kale and keep over the heat for a minute longer—just long enough to wilt the kale.
Add the lemon juice and turn off the heat. Top with parsley and serve.