Spicy Chicken Chili

Rainy days getting you down? This will pick you back up. Got some heat to it but not enough to do damage. Chipotle has a smoky heat rather than blazing hot! Try it...you might....will LOVE it!

2 Tbsp EVOO
2 Onions, chopped
4 cloves Garlic, minced
4 Tsp dried Oregano
2.5 Tsp ground Cumin
1.5 Tsp Salt
1 Tsp Paprika
1 lg Chipotle Chili in Adobo Sauce, minced, sauce reserved
3 lbs skinless, boneless Chicken Thighs, thinly sliced
2 - 28 oz cans diced Tomatoes with their juices
3 - cans Pinto Beans (or what kind you like)

In large saucepan, heat EVOO over med heat. Add onions, garlic, oregano, cumin, salt and paprika and cook until onion is softened and spices are fragrant, about 7 mins. Stir in chipotle and 1 Tbsp Adobo Sauce. Add the chicken and cook until meat begins to turn opague, about 2 mins. Stir in tomatoes and beans and bring to boil. Lower the heat, cover and simmer 10 minutes. Uncover, increase the heat and simmer briskly, stirring often until thickened, 25 to 30 mins. Add more adobo to taste. Serve with avocados, cilantro, cheese, scallions and sour cream.