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Cook the onion: In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
Simmer the soup: Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
Add the chicken: Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.
Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.