Roast 2 jalapenos over gas burner or flame until it skin burns black or white to lift off the flesh. Immediately put jalapenos into a bowl and cover with a lid and set aside for 10 minutes. This will allow the skin to lift off the flesh by steaming.

On a cutting board, slice jalapeno in half lengthwise.

Use the back of the knife to scrape out the seeds on the inside. Flip jalapeno over and use back of knife to scrape off the black and peeled skin from the jalapeno.

Remove skin and seeds from cutting board. Mince the jalapeno and set aside

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.