1. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
2. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
3. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to Dutch oven, and stir until blended. Serve with desired toppings.