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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
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