Heat olive oil in stockpot over medium-low heat.
Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes.
Stir in chopped ginger, and minced garlic.
Sauté additional minute.
Stir in fire-roasted tomatoes. Simmer 5 minutes.
Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon.
Cook 1 minute.
Stir in chicken broth. Bring to a gentle boil.
Stir in sweet potato. Simmer 5 minutes.
Stir in cubed chicken breast. Cook through about 5 minutes.
Season soup with salt and pepper.
Serve hot in individual soup bowls.
Garnish with chopped fresh cilantro.