In large pot on medium heat, add 1 tablespoon vegetable oil. When hot, add onion, garlic, leek, carrot, or celery and cook until softened.
Add cumin, chili powder and ground coriander to vegetables to toast the spices. Cook until fragrant, about 1 minute.
Add black beans, chicken broth, crushed and diced tomatoes, corn.
Bring contents of pot to a boil and simmer for 30 minutes or more.
Add leftover turkey or chicken to reheat. At the same time, if adding kale, add to soup and allow to turn bright green about 2 minutes.
Turn heat off stove.
Stir in ¼ cup cilantro.
Serve with tortillas, avocado, cilantro, sour cream or/and lime wedge.