Rachael Ray's Fiery Chicken Chili

I am a subscriber to Rachael Ray's magazine: EveryDay with Rachael Ray.

This is a recipe in the November 2007 edition. My mom and I tried this recipe and loved it.
Our variation substituted chicken thighs with chicken breast; we left out the adobo sauce and cilantro. Those two flavors are an acquired taste I have yet to obtain. We topped this wonderful chili with cheddar cheese, avocados, sour cream, and scallions!

Here is the recipe direct from Rachael Ray magazine; check out her magazine website by clicking on the link above:

6 servings
Prep time 25 minutes
Cook time 1 hour

Ingredients:
2 tablespoons extra-virgin olive oil
2 onions, chopped
4 cloves garlic, thinly sliced
4 teaspoons dried oregano
2 ½ teaspoons ground cumin
1 ½ 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:
1. In a large, heavy saucepan, heat the olive oil over medium heat.
2. 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.
3. Stir in the chipotle and 1 tablespoon adobo sauce.
4. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes.
5. Stir in the tomatoes and beans and bring to a boil.
6. Lower the heat, cover and simmer for 10 minutes.
7. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 minutes.
8. Add more adobo sauce to taste.
9. Serve with avocados, cilantro, cheese, scallions and sour cream.