Fiery Chicken Chili

Okay, this was AWESOME...but not so fiery.  We served it with crushed up tortilla chips, avocado, sour cream and cheese.  By the date, you can tell how behind I am on trying recipes I have flagged in magazines.  ahem.
Regardless, I loved it and will make it again.

Fiery Chicken Chili
November 2007- Rachel Ray Magazine

2 tablespoons extra-virgin olive oil

2 onions, chopped

4 cloves garlic, thinly sliced

4 teaspoons dried oregano

2-1/2 teaspoons ground cumin

1-1/2 teaspoons salt

1 teaspoon paprika

1 large chipotle chile in adobo sauce, finely chopped, sauce reserved

3 pounds skinless, boneless chicken thighs, thinly sliced

Two 28-ounce cans diced tomatoes with their juice

Three 15.5-ounce cans pinto beans, rinsed

Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream, for serving

Directions:
In a large, heavy saucepan, heat the olive oil over medium 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 tablespoon 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 to 30 minutes.