Fiery Chicken Chili

2 tbs olive oil
2 onions, chopped
4 cloves garlic, thinly sliced
4 tsp dried oregano
2.5 tsp ground cumin
1.5 tsp salt
1 tsp paprika
1 large chipotle chili in adobo sauce, finely chopped, sauce reserved
3 lbs boneless chicken thighs, thinly sliced
2 cans (28oz) diced tomatoes with juice
3 cans (15.5oz) pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese & sour cream for serving

Directions:
In a large, heavy saucepan, heat the olive oil over med heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook. Stirring occasionally until the onion is softened and the spices are fragrant, about 7 minutes.
Stir in the chipotle and 1 tbs adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil.
Lower the heat, cover and simmer for 10 minutes.
Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes.
Add more adobo sauce to taste.
Serve the Chili with avocados, cilantro, cheese and sour cream.
Best chili ever!!