- 1 tablespoon olive oil
- 1 medium onion, coarsely chopped
- 2 teaspoons chili powder, plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon granulated garlic
- 1/8 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 2 cans (14.5 ounces each) diced tomatoes with green chiles, preferably fire-roasted, with liquid
- 1 can (15 ounces) white or yellow hominy, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 2 medium zucchini, cut into 1-inch chunks
- Salt and freshly ground black pepper
- 1 cup diced roasted red bell pepper, preferably fire-roasted
- ¼ cup chopped fresh cilantro, plus more for serving
- Lime wedges, for serving
- ½ cup shredded sharp Cheddar cheese, for serving
- In a heavy 4-quart Dutch oven, heat the oil. Stir in the onion and cook over medium-high heat, stirring frequently, until it begins to soften, 2 to 3 minutes. Lower the heat to medium. Stir in the chili powder, cumin, garlic, and cinnamon, and cook for another minute. Stir in the oregano.
- Add the tomatoes, hominy, beans, and zucchini. Season to taste with salt and pepper, and additional chili powder, if needed. Bring to a boil.
- Cover, reduce the heat, and simmer until the zucchini is tender but still firm, 8 to 12 minutes.
- Stir in the roasted red pepper and cilantro just before serving. Ladle into soup bowls and accompany with bowls of lime wedges and grated cheese.