Chicken Chili Verde Recipe

Two of my friends have been raving about this chicken chili verde recipe for years.  I finally decided to try it myself, and they were right.

Ideally, this should be made with Hatch chiles.  Unfortunately, while New York is a wonderland of food, fresh Hatch chiles are a bit scarce.  So, I had to make do with the canned variety.  If you can get them fresh, by all means use them! Instead of regular canned tomatoes, I used tomatoes mixed with green chiles.

There are no beans, just chicken, peppers, a few spices, and chicken broth. It’s not too spicy, and easy to put together. The hardest part is waiting for it to simmer!

Chicken Chile Verde Recipe

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Category: entree

Cuisine: Mexican

one serving

Chicken Chile Verde Recipe

Chicken chili verde with cumin and oregano.


  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 large chicken thigh, cut up into pieces
  • 1 tsp flour
  • generous pinch cumin
  • 1/4 tsp dried oregano
  • 1 can green chiles (4 oz can)
  • 1 can tomatoes with green chiles (10 oz can)
  • 1 C water
  • 2 T chicken broth
  • 1/2 small fresh jalapeño pepper
  • pinch freshly ground black pepper
  • 1/4 tsp salt


  1. Heat the olive oil in a medium size saucepan.
  2. Add the onions and saute for two or three minutes. Add the garlic and cook another minute.
  3. Put the chicken in the pan and cook until it browns (about 3-5 minutes).
  4. Add the flour, and stir to coat the chicken.
  5. Add the cumin and oregano and stir.
  6. Add the can of chile, the can of tomatoes with green chiles, the water, the chicken broth, and the jalapeño pepper.
  7. Season with salt and black pepper.
  8. Turn the heat to low and simmer for an hour.


This is one generous dinner serving or enough for dinner one night and lunch later.

Substitutions and Variations for Chicken Chili Verde Recipe

  • Line a bowl with tortilla chips, add the chili and top with shredded cheese
  • Use pork and/or beef instead of chicken
  • Add a potato (peeled and cut into chunks) to the chili
  • Try some fresh or frozen corn kernels
  • Go for the Hatch chiles if you can get them (remove the stems and boil them for ten minutes first)

Tools and Ingredients for Chicken Chili Verde

Ro-tel Diced Tomatoes & Green Chilies – 10 oz

This can is just the right size for this recipe. No leftovers! It’s not too spicy (I think it comes in hotter versions too) and adds a lot of flavor.  You can also use it to make cheese dip.

Old El Paso Chopped Chiles 4.5 oz Can

Amazon only sells this single can to Prime members (or if you have access to their fresh service), but if you do, then go for it. They’ve got the Hatch chiles too, but you have to buy an awful lot of them at once!

More Chicken and Chili Recipes

Chili Citrus Chicken Thigh Recipe for One

Egg Chili Cheese Burrito Recipe

Small Batch Spicy Stovetop Chili Recipe

Chili Garlic Chicken Thigh Recipe for One


Fried Egg Burrito

Fridays are tricky. Sometimes, I want to make a big feast because the week is over.  Other times, I just want something quick and easy so I can relax. This fried egg burrito recipe is perfect for the days when I’m leaning toward the quick and easy side.

Fried egg burritos are also versatile. You can have them for breakfast, lunch, or dinner (make two).  And, they’re ready in about 10 minutes.  So, they’re well under the 15 minute meal threshold.

I added some Monterey Jack cheese to the eggs, then tossed in a bit of jalapeño pepper and topped that with some salsa and sour cream to serve.

Fried Egg Burrito

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Category: entree

Cuisine: Mexican

one serving

Fried Egg Burrito

This fried egg burrito works as breakfast, lunch, or dinner.


  • 1T neutral oil, like canola
  • 2 eggs
  • 1T shredded cheese (Monterey Jack, or other mild cheese is best)
  • 1/4-1/2 tsp chopped jalapeño pepper
  • 1 soft flour tortilla
  • 1 tsp salsa
  • 1 generous tsp sour cream


  1. Heat the oil in a small saucepan.
  2. Crack the eggs and add them to the pan.
  3. Once the egg whites start to turn white (about a minute or two), add the shredded cheese.
  4. Then, add the jalapeño pepper. Cover the pan and let it cook for a minute so the cheese melts.
  5. While the eggs are cooking, heat the tortilla. If you have a gas stove lay it on top of the burner grate, turn the flame on, and let it heat for a few seconds. Then flip it over and repeat on the other side. If you have an electric stove, turn a burner to medium heat, put the tortilla in a dry pan, and heat for a few seconds on each side.
  6. Place the hot tortilla on a plate. Remove the eggs from the pan with a spatula and lay them on top of the tortilla.
  7. Top with salsa and sour cream.

Substitutions and Variations for Fried Egg Burrito

Like any other burrito, this is endlessly customizable.

  • add some canned beans or refried beans
  • cook up some chorizo sausage
  • if you like it less hot, use bell pepper instead of the jalapeño
  • add a spoonful of chipotle peppers
  • top with guacamole

More Egg Recipes

Spinach and Egg Frittata for One Person

Shakshouka for One

Frittata Recipe for One Person

Spinach and Feta Cheese Omelette