Heat oil in a 4-quart pot over medium heat. Add onions and saute just until soft and translucent. Add chicken and saute until no longer pink. Stir in garlic and saute until fragrant, about 30 seconds.
Add chicken stock, beans, corn, chiles, oregano, cumin and coriander. Turn the heat to low and simmer for 20 minutes.
Stir in lime juice. Remove from the heat.
Serve in bowls, garnished with cilantro, shredded cheese, sour cream and/or crushed tortilla chips.