Sauté garlic and onions in 2 tablespoons olive oil, until translucent.
Add diced peppers, chilies, and sauté for another 4 to 5 minutes. Stir masa flour, spices, and salt into veggies and mix with a wooden spoon.
Cook for a few minutes to lightly brown the flour.
Slowly add lime juice, tomato sauce, and canned diced tomatoes. Mix well with a spoon.
Add chicken broth, fresh diced tomatoes, and shredded chicken and simmer for an hour or so over low heat, stirring occasionally.
When ready to serve, place half of the grated cheddar cheese in the bottom of the bowl or cup and pour hot soup over the top. Garnish with remaining cheese and the rest of the toppings and serve with a happy smile.