In a 4-quart Dutch oven, cook onion and garlic in hot oil over medium-high heat about 5 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in kidney beans, tomato puree, undrained tomatoes, garbanzo beans, chicken broth, chili powder, jalapeño pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Uncover and simmer for 5 minutes more. Remove from heat; stir in cilantro and lime juice. Season to taste with salt and black pepper.
To serve, ladle into soup bowls. If you like, top with sour cream, chopped red onions, cheese, and corn chips. Serve immediately.