These tacos are also unique. Why?

If you take a look at the ingredient list you may notice that something is missing.

This recipe doesn't have any spices -- zero taco seasoning or anything similar.

Sometimes I think tacos are over-reliant on a heavy seasoning. Yes, cumin and chili powder make some pretty bomb tacos, but this recipe highlights the natural taste of the shrimp, peppers, onions, and sweet corn toasted up in some garlic butter.

A hit of Worcestershire and some tomato paste give it a bump of umami but trust me: you don't need any taco seasoning.

The Best Shrimp Taco Recipe

They’ve got it all—perfectly seasoned, juicy shrimp; tortillas with that crispy, melty cheese situation; bits of shrimp and veggies sautéed in garlic butter; and a squirt of lime that pulls the whole thing together.

And the fact that the shrimp is chopped makes the filling more homogenous and easier to eat. (You're welcome.)

Why you'll love this Recipe For Shrimp Tacos

If you're leery of handling shrimp (or any raw seafood, for that matter) I'll show you how insanely easy shrimp is to prep and cook. And I'll show you exactly what to look for when you're at the store!

The simplicity of these tacos is what makes them special. It's a "whole is greater than the sum of its parts" situation.

I’ve made a lot of tacos in my day, and these? They’re easily top-tier. Fast enough for a weeknight, bold enough to impress your most food-savvy friend.

Shrimp Taco Ingredients

• Uncooked shrimp - Look for large or medium uncooked shrimp, tails and shells removed. (Unless you prefer handling that yourself.) I usually buy a frozen bag and keep it in the freezer for emergencies.
• Onion -- Use any kind you prefer. I use basic yellow or sweet onions for most things I sauté.
• Poblano Peppers -- If you've never purchased poblano peppers, they look like a bell pepper and a jalapeño had a baby. Large, deep green, and elongated, these peppers have a little kick, but not as spicy as a jalapeño. I included some substations below if you can't find these.
• Frozen Corn -- White or yellow both work well here. You could even use fresh.
• Fresh Garlic -- Pre-minced is also OK.
• Sea Salt -- Or whatever salt you prefer using.
• Butter -- The star, really. It's such a diva.
• Worcestershire -- I know, it sounds weird, but trust me on this. It adds a nice little boost of umami.
• Tomato Paste -- Another boost of umami and creates a little "saucy" texture. Rawr.
• Lime juice -- Fresh, please!
• Small Tortillas -- I like the street taco or "small" taco size. Use flour or corn -- whichever you prefer.
• Grated Cheese -- I like "quesadilla cheese" found in the Latin dairy section, pepper jack, or Monterey Jack for these tacos.
• Queso Fresco -- Yes, more cheese. To sprinkle on top. Love these slightly salty fresh cheese also found in the Latin dairy section.
• Fresh Cilantro -- Sprinkle away at the end. Or not, if you've got that soap thing going on.

How to make Cheesy Shrimp Tacos

1. Chop the shrimp, sprinkle it with sea salt. Set aside.
2. Melt some of the butter in a very large skillet and sauté the corn, poblanos, and onion until the onions have some deep caramelization -- about 20 minutes.
3. Preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay tortillas on a large sheet pan and sprinkle each with some grated cheese. Set aside.
5. Clear out a space in the middle of your skillet and add more butter. Add the garlic, Worcestershire sauce, water, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and cook for 4-5 more minutes. Squeeze juice from a lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Serve with a sprinkle of queso fresco and fresh cilantro.

How to prepare the shrimp

If your shrimp is frozen, pull out the required amount (Weight it if you need to, if you've got a kitchen scale. I use mine all the time!)

To quickly thaw the shrimp, put it in a bowl with some cool water. Let it sit for 15-20 minutes and use your hands to get more of the ice off the shrimp. When they're thawed, drain and transfer them to a cutting board to chop.

You can pile them all up and run your knife through them or you can cut them individually. Aim for each shrimp to be cut into 3-4 pieces.

Homemade Shrimp Tacos Variations and Substitutions

Here are a few substations you can make for ingredients in the recipe:

• Poblanos: Use bell peppers (any color) or a few jalapeños if you want things spicier. You could even use a 4-ounce can of diced green chiles.
• Corn: If you don't eat corn, you can simply add more peppers and onions. Chopped zucchini would be another good swap.
• Garlic: Yes, you can use granulated garlic. If you must.
• Worcestershire: Use equal amount of coconut aminos or half the amount of Tamari/soy sauce.
• Make it a salad: If you're avoiding grains and dairy, use the shrimp filling over a bed of salad greens and top with some Pico de Gallo and a drizzle of extra-virgin olive oil! My Southwest Slaw would be my first choice for a salad base!

Best Shrimp Taco Recipe Tips

• Get some good color on the onions. It takes some time, yes, but the more caramelization you have on those onions, the more natural sweetness will come out in the filling. You'll want that.
• Use the biggest skillet you have. The bigger, the more cooking space and the faster your vegetables will caramelize.
• Don't overcook the shrimp. As soon as you don't see any gray spots, it's done. Overcooking shrimp is a one-way ticket to chewy-town.
• Use a timer when you're using your broiler. If you're like me and chronically char stuff under your broiler, set a damn timer.
• Toast up your tacos in a skillet if you don't want to do it in the broiler. I was trying to avoid more dirty skillets and have quicker toasting tacos by using the broiler, but it's a risky move.

What to serve with Cheesy Shrimp Tacos

Here are a few side dish ideas to round out this taco meal!

Pressure Cooker Black Beans are one of my go-to sides for Mexican-inspired meals. They're smoky, citrusy, with a little heat. (Psst.. they freeze beautifully and I love having a container or two in the freezer for emergencies!)

My Instant Pot Cilantro Lime Rice is a family favorite and mimics that to-die-for rice you find in fresh Mex eateries.

To keep it simple you could always grab your favorite tortilla chips, guacamole, and salsa! My Easy Simple Guacamole Recipe and Pico de Gallo Recipe are both the bomb if you're wanting to make your meal a little extra.

Our favorite Shrimp Taco Toppings

I kept it simple in this recipe with some queso fresco and cilantro, but here are a few other toppings you could add:

• Sliced avocado or guacamole
• Sour cream or Mexican crema
• Salsa or hot sauce
• A little sliced cabbage dressed with lime.
• Pickled onions. Have you made your own Homemade Pickled Onions? *gasp* they're so easy and so good on allll kinds of tacos and salads.

Storing Homemade Shrimp Tacos

Store any leftover filling in an airtight container in the fridge for up to 3 days for best flavor. Assembled tacos don't store well because the tortillas get soggy. They're best made to order!

More Easy Taco Recipes on Perry's Plate

One of my favorite games is "will it taco?" and here are a few of our favorites...

Pork and Pineapple Tacos

Blackened Fish Tacos

Pineapple Chicken Tacos

Zucchini Black Bean Tacos

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Need some extra visuals? Here's my YouTube video about these Cheesy Shrimp Tacos!

Cheesy Shrimp Tacos

Yield: 12 tacos

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

After 17 years of developing delicious recipes (many of which are tacos), I’ve learned one undeniable truth: when cheese gets golden and lacy and fuses to a tortilla… magic happens. These shrimp tacos are a spicy little love letter to that moment.

Print

Ingredients

• 1 pound uncooked medium or large shrimp, peeled, and tails removed
• Sea salt
• 6 Tablespoons butter, divided
• 1 large yellow onion, peeled and diced
• 2 poblano pepper (see note), seeded and diced
• 1 cup fresh or frozen corn
• 3 garlic cloves, crushed or Microplaned
• 2 teaspoons Worcestershire sauce or coconut aminos
• 2 teaspoons tomato paste
• 1 lime
• 12 small tortillas
• 6 ounces shredded cheese (see note)
• Queso Fresca and fresh cilantro, for garnish
• Queso Fresca and fresh cilantro, for garnish

Instructions

1. Chop the shrimp roughly into thirds, sprinkle generously with sea salt. Set aside.
2. Melt 4 Tablespoons of the butter in a very large skillet and sauté the corn, poblanos, and onion on medium or medium-high heat until the onions have some deep caramelization, stirring often -- about 20 minutes. Reduce heat of they start to scorch.
3. While you're waiting, preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay half of the tortillas on a large sheet pan and sprinkle each with some grated cheese. It's OK if they overlap some. Set aside.
5. When the vegetables are done, clear out a space in the middle of your skillet and add 2 Tablespoons more butter. Add the garlic, Worcestershire sauce, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and ⅓ cup of water and cook for 4-5 more minutes until the shrimp is pink and just barely cooked through. Squeeze juice from the lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Repeat, assemling and toasting up the tacos with remaining tortillas, cheese, and shrimp filling.
10. Serve each taco with a sprinkle of queso fresco and fresh cilantro.

Notes

1. You could also use a couple small bell peppers or a few jalapeno peppers in place of the poblanos. Poblanos have a mild amount of heat but not the amount that is in a jalapeno.
2. I like using "quesadilla cheese" that's found in the Latin dairy section, but Monterey jack or pepper jack also work well. Queso fresco is also found in the Latin food aisle. If you can't find it, just use more of whatever cheese you melted onto the tortillas.
3. Use whatever tortillas you want. I recomend "street taco" or small taco sized. I especially love Siete's almond flour tortillas if you're avoiding grains. We find them at our Costco.
4. If you're a hot sauce person, I highly recommend adding a little to these. I thought they were perfect with just a hint of heat.

Recommended Products

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 2 tacos
Amount Per Serving Calories 647Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 75mgSodium 1041mgCarbohydrates 68gFiber 5gSugar 4gProtein 21g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Shrimp Tacos appeared first on Perry's Plate.

It’s recipes like this that get me excited about meal prepping. It’s exactly the thing I love eating for lunch, but it would be time consuming to make this every single day. Thankfully, the kale holds up well dressed for a few days!

You can even swap out some of the ingredients for ones you prefer more! I gave you a bunch of ideas below along with all my tips to help you nail this recipe on the first try!

What is Farro Salad?

Let's start with farro -- a type of wheat that is cultivated in the Mediterranean. It has a nutty, chewy bit similar to barley and is chock full of nutrients! I love adding it to salads to make them heartier and more filling.

This particular salad has kale, feta, a few vegetables, and tossed in an easy cilantro-lime dressing.

You can find farro in most grocery stores and if your grocery store has a big bulk section, chances are it's there, too. And you can also find farro online.

Why You'll Love This Farro Salad Recipe

• It’s a salad that’s hearty AND filling AND full of good-for-you ingredients.
• It’s a fab option for meal prep! Keeps in the fridge for a few days without getting slimy.
• Use it as a springboard to customize it how you like!

Best Farro Salad Recipe Ingredients

• Farro - a Mediterranean strain of wheat found in most grocery stores. If you can't find farro, you can swap it out for barley, wild rice, or quinoa to get that chewy texture.
• Kale - Curly kale or lacinato (dino) kale both work here. You can use pre-chopped kale if you don't mind bits of stems in your salad. If you want something lighter in flavor, use baby spinach or shredded Napa cabbage.
• Pumpkin seeds or pepitas
• Roasted red peppers - jarred is fine!
• Cherry tomatoes
• Feta cheese
• Fresh cilantro
• Limes
• Rice vinegar
• Salt, pepper, & a neutral tasting oil like avocado oil

How to make Farro Salad with Feta

1. Start cooking the farro. By the time you prep the rest of the ingredients it'll be finished! Farro cooks up similar to barley or rice. The ratio is 1 cup of farro to 3 cups of water. It simmers for about 15-20 minutes and then I strain off the remaining water.
2. Roast the corn under the broiler for about 8 minutes.
3. Strip the kale off the stems and slice it into thin strips. Rub it with a little lime juice and oil.
4. Buzz up the dressing ingredients and set aside.
5. When the farro is finished, add it to the bowl with the kale. Add the (cooled) roasted corn, chopped roasted red peppers and cherry tomatoes, pumpkin seeds, and feta.
6. Pour the dressing over the salad and toss well.
7. Serve!

Kale and Farro Salad Recipe Variations & Substitutions

Swap the grains: Use cooked barley, wild rice, or quinoa in place of the farro.

Use different veg: Add some cooked zucchini, cooked black beans, or some avocado in place of the ones in the recipe.

Don’t like kale? Use another type of hearty greens like Swiss chard, cabbage, or Napa cabbage. Using lettuce or spinach will make the salad wilt more quickly. You can definitely use them in this recipe, but know that it likely won’t be good as leftovers the next day.

Dress it differently: Use your favorite store-bought cilantro-based vinaigrette or another southwest/Mexican style dressing.

Best Ever Farro Salad recipe tips

• Cook the farro well. Make sure it's cooked all the way through so you don't end up with tough bits in your salad.
• Run some cold water over the cooked farro to help it cool faster before you add it to the salad. Make sure it's drained well, too.
• Rub the kale with lime and oil. This mellows out a lot of the bitterness in the greens. Don't skip this step!
• This salad can be prepped ahead of time. It's great at room temperature or even cold out of the fridge. And because the kale is a sturdy green it won't get slimy after you dress it.

What to Serve with Farro Salad

While this stands really well on its own as a vegetarian meal, feel free to serve it with some protein! Here are a few ideas:

• Herb Marinated Chicken
• Grilled Lemon Chicken
• Marinated Flank Steak Fajitas
• Instant Pot Shredded Beef
• Homemade Chorizo Recipe

How to Store Kale and Farro Salad Recipe

If you have leftovers or are making this salad a day ahead of time, store it in a lidded container, chilled for up to 5 days. After you pull it out of the fridge, you may need to add a little salt or lime juice to freshen it up.

Best Farro Salad Recipe FAQS

More Vegetarian Salad Recipes on Perry's Plate

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Roasted Carrot and Chickpea Salad

Wild Rice Salad with Cucumber and Pesto

Syrian Salad with Za'atar Vinaigrette

Kale Quinoa Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Kale and Farro Salad Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

One of my favorite types of recipes to create are ones that are nutritious, also tasty. (Yes, it's possible.) It might seem like there's a lot going on here, but this farro salad can go from zero to in your face in under 30 minutes.

Print

Ingredients

For the salad:

Toggle ingredient group

• 1 cup uncooked farro grains
• 2 cups fresh or frozen corn kernels
• 1 small bunch kale, any type
• 3 limes
• 2 Tablespoons avocado oil
• 1 cup chopped roasted red peppers
• 1 cup chopped cherry tomatoes
• ⅓ cup pepitas
• ⅔ cup crumbled feta cheese
• ½ teaspoon sea salt

For the dressing:

Toggle ingredient group

• ½ bunch cilantro
• 2 Tablespoons rice vinegar
• 2 Tablespoons honey
• ½ teaspoon sea salt
• ¼ cup avocado oil

Instructions

1. In a medium saucepan add the farro grains and 3 cups of water. Bring to a boil, then reduce the heat to medium and simmer for 18-20 minutes or until the grains are tender. Strain and set aside.
2. Preheat the oven to high broil. Spread the corn kernels out on a small baking sheet drizzle with 1 Tablespoon of oil. Broil for about 8 minutes or until the corn is golden brown in spots. If you have fresh corn you may not need to broil it this long.
3. Remove the kale from their stems by pinching the bottom of the stem and running your pinched fingers up the stalk. Discard the stems and slice the leaves into narrow strips. Put the sliced kale into a large salad bowl. Drizzle 1 Tablespoon of oil and squeeze the juice from ½ a lime over the kale. Use your hands to massage the oil and lime juice into the kale for a minute or two. The kale should be more tender and darker green. Don't skip this step!
4. Prep the roasted red peppers and tomatoes and add them to the bowl with the kale. Along with the pepitas and feta cheese.
5. When the farro is finished, add the drained farro grains to the bowl as well.
6. Place all the dressing ingredients into a blender along with the juice from the rest of the limes (you should have about ¼ cup) and blend thoroughly. Pour the dressing over the salad and toss to coat evenly. Sprinkle ¼ teaspoon of the salt over the salad and mix again. Taste, and add a little more salt if you think it needs it.
7. Serve!

Notes

1. This salad is great freshly made! You can also store it chilled and eat it right out of the fridge. For best flavor eat it within about 5 days.

Recommended Products

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• 
  Roland Foods Pearled Italian Farro, Specialty Imported Food, 47.9-Ounce Bag

Nutrition Information

Yield 8 Serving Size 1 cup
Amount Per Serving Calories 330Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 11mgSodium 389mgCarbohydrates 40gFiber 6gSugar 11gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Best Farro Salad Recipe with Feta appeared first on Perry's Plate.

This Turkey Pumpkin Chili is perfect for fall

If you're like me, you have your tried-and-true standbys for cozy fall nights -- favorite chili recipe and a few favorite soups, maybe? Do you ever feel like you're in a rut and want to branch out, but are unsure what to try? This is the perfect chili for you.

I've tried pumpkin chili recipes in the past that have tasted a little too pumpkin-y and pie-like. (My guess is too many baking spices?) I've remedied that and the spices in this soup are spot-on.

Fun fact: This soup is a knock off recipe of the Pumpkin Chorizo Soup at Cafe Zupas -- our favorite soup/salad/sandwich chain here in the western US. They feature it every fall in the restaurant and now you can make it anytime you like!

Why we love this Pumpkin Turkey Chili 

When you try this fun twist on a turkey chili, you'll be adding it to your yearly fall rotation! Most of the ingredients can be stashed in your pantry or freezer for soup. It's rich and hearty, and the pumpkin puree adds some creaminess and body.

This turkey chili has all the fall vibes and lands somewhere between a chili and a taco soup. Down below I've included suggestions for ingredient swaps, step-by-step instructions, and tips for storing and freezing! (Yep, it freezes, too!)

Turkey Pumpkin Chili Recipe ingredients

• Onion
• Garlic
• Turkey Chorizo - Make sure you aren't using Spanish chorizo which is firm like a pre-cooked sausage and not loose and crumbly like Mexican chorizo.
• Rotel tomatoes - I love these! If you haven't used them, they're canned diced tomatoes with green chiles added.
• Black beans
• Pumpkin puree - Make sure this is plain, unsweetened pumpkin puree and not pumpkin pie filling.
• Frozen corn
• Chicken broth
• Spices (cumin, smoked paprika). If you'd like to add a little heat, throw in a ¼ teaspoon cayenne pepper.
• Heavy cream
• Garnishes (optional) - Avocado, cilantro, green onions, sour cream, shredded cheese, tortilla chips.

Pumpkin Turkey Chili Recipe substitutions

• Chorizo - You can use whatever type of Mexican style chorizo you prefer. I like turkey chorizo because it's less greasy than pork chorizo. If you'd like to use turkey chorizo, but can't find any, use 1 pound of ground turkey and add 3 Tablespoons of my chorizo seasoning recipe.
• Rotel tomatoes - If you can't find them just use a couple cans of regular diced green tomatoes and a 4-ounce can of diced green chiles. Rotel tomatoes come in a smaller sized can than regular diced tomatoes, but the extra tomatoes won't affect the soup much if you need to use regular ones.
• Black beans - If you're avoiding beans, swap it out for more chorizo or extra vegetables (corn or zucchini would work well.)
• Frozen corn - Use drained canned corn if that's what you have. If you are avoiding corn, use some diced zucchini or another small, quick-cooking vegetable.
• Heavy cream - If you'd like to make this soup dairy free, use coconut cream. There are enough bold flavors in this soup to mask any coconut flavor.

How to make Turkey Pumpkin Chili

1. Cook the chorizo in a large soup pot over high heat until it begins to brown a little. Add the onion and garlic and cook for a few more minutes.
2. Add the tomatoes, beans, pumpkin, corn, broth and spices.
3. Bring to a boil, then simmer for about 20-30 minutes until the vegetables are cooked through and flavors have gotten all cozy together.
4. Stir in the cream and cook for a few more minutes.
5. Serve with garnishes.

Serving Pumpkin Chorizo Chili

I'm a garnish girl. I love sprinkling extra things on soup or whatever I'm eating. Garnishing this soup is completely optional since it's great on its own!

You can use anything you'd put in a taco soup. I loved it with chopped avocado, some green onions, and a sprinkling of cilantro. You could also add sour cream, shredded cheese, and crushed tortilla chips. 

Pumpkin Chili Turkey storage

Store it chilled

Once the soup has cooled down to room temperature, transfer it to a lidded container and store chilled for up to a week.

Freeze it

This soup freezes well, too! Let the soup cool to room temperature, then transfer it to some freezer safe containers. I love these Deli Containers on Amazon. I've been using them for years to store soup, broth and miscellaneous leftovers in the freezer and fridge.

More Latin Style Soups on Perry's Plate

If you like this recipe, try another one of the Latin style soups on my site! (They're always a hit around here.)

Butternut Squash and Sweet Potato Soup - This is a creamy blended soup with southwest spices and a fun roasted corn & bacon garnish. (I told you... I'm a garnish girl.)

Butternut Squash Chipotle Soup - Another blended butternut squash soup with a hit of chipotle and lime!

Tomatillo Soup - Made in the Instant Pot with tender shredded chicken and vegetables throughout.

Southwest Chicken Soup - Also made in an Instant Pot (or not!) -- my favorite chicken soup recipe with a creamy southwest twist.

Green Chile Soup - A SUPER quick & easy soup made with blended black beans and green chiles!

Paleo Chili - A chili that satisfies everyone! It's paleo, vegetarian, AND Whole30 friendly!

Pumpkin Turkey Chili Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This turkey pumpkin chili recipe is the bomb -- landing somewhere between a chili and a taco soup. It's not too pumpkin-y and has a rich, cozy feel, yet hits lighter with turkey chorizo! Bonus: it's SUPER easy to make -- I'll show you how!

Print

Ingredients

• 2 Tablespoons avocado oil
• 1 medium onion, diced
• 1 pound bulk turkey chorizo (see note)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 3 cloves garlic, minced
• 1 15oz can diced tomatoes
• 1 can Rotel tomatoes (see note)
• 1 15oz can black beans, drained
• 1 15oz can pumpkin puree
• 1 cup frozen corn
• 1 quart chicken broth
• ½ cup heavy cream or coconut cream

Instructions

1. Heat the avocado oil in a large soup pot over high heat. Add onion and turkey chorizo, breaking the chorizo up into small bits as it cooks. Cook for about 15 minutes until the chorizo has started to brown a little and the onions have softened.
2. Add the cumin, smoked paprika, and cayenne (if using) as well as the minced garlic and let it cook for about a minute while you open the cans for the other ingredients. Add all the tomatoes (undrained), black beans, pumpkin puree, frozen corn, and 3 cups of chicken broth.
3. Bring the chili to a boil, then turn the heat to medium low and simmer for about 20 minutes, uncovered.
4. Stir in the heavy cream. Use the remaining chicken broth to adjust the texture of the chili, if you like.
5. Serve immediately and garnish with whatever you'd like! I loved topping my chili with sliced avocado, fresh cilantro, some corn chips, and a squeeze of lime juice.

Notes

1. If you can't find turkey chorizo, either use regular pork chorizo (might be a little greasier) or use a pound of ground turkey and 3 Tablespoons of my chorizo seasoning recipe. You'll add the meat and the seasonings at the same time in step 1.
2. Rotel tomatoes are simply canned tomatoes with green chiles added. If you can't find these, substitute another 15oz can of diced tomatoes with a 4oz can of diced green chiles.

Nutrition Information

Yield 8 Serving Size 1.5 cups
Amount Per Serving Calories 327Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 840mgCarbohydrates 24gFiber 7gSugar 7gProtein 24g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pumpkin Chorizo Chili appeared first on Perry's Plate.

Why You'll Love This Butternut Sweet Potato Soup

I use my favorite roast-dump-blend method for blended soups. If you have an immersion blender, you’ll love how quickly this comes together!

This gorgeously orange soup is filled with southwest flavors and a fun toasted corn & bacon garnish, too. And I throw avocados in there because… avocados + bacon = <3.

Butternut Squash Sweet Potato Soup Ingredients

• Butternut Squash - I HIGHLY recommend you buy a package of pre-cut butternut squash. It'll save you lots of time. Those don't have a long shelf life though, so try to use it within 4-5 days.
• Sweet Potatoes - I like orange-colored "yams". (P.S. "Yams" are just orange sweet potatoes. It's a long story, but they aren't actually yams, despite being labeled as such in every grocery store.)
• Onions
• Garlic
• Spices (smoked paprika, cumin, cayenne, salt)
• Heat-Safe Oil - Use a high smoke point oil such as avocado oil or coconut oil.
• Chicken Broth - You could make this a vegetarian/vegan soup by using vegetable broth, swapping out the heavy cream for coconut cream, and omitting the bacon.
• Heavy Cream - Use coconut cream to make it dairy free.
• Lime
• Garnishes - Frozen corn, bacon, and avocado

How to Make Sweet Potato Butternut Squash Soup

1. Roast butternut squash, sweet potatoes, onion, and garlic with spices at 425 for 35-45 min until cooked through and caramelized around the edges.
2. Meanwhile, make the garnish by cooking the chopped bacon and frozen corn in a skillet until bacon is crisp and corn is toasted.
3. Transfer roasted vegetables to a big soup pot and add the chicken broth. Simmer for a few minutes, then blend.
4. Stir in the cream and juice from the lime.
5. Serve with some toasted corn & bacon and a few avocado slices.

How do you cut butternut squash for soup?

If you can't find pre-cut butternut squash, you'll have to cube a whole butternut squash. Here's what you do:

1. Make sure your knife is extra sharp.
2. Cut the stem end off the squash. Then cut the butternut squash in half where the bulbous half meets the straight half.
3. Peel both sections. Then slice the straight half into long planks and then into 1-2 inch cubes.
4. Slice the other section in half, scoop out the seeds, then slice into 1-inch strips and then cube them as well.

Butternut and Sweet Potato Soup Tips

• Use pre-cut butternut squash. I mean... that's the BEST tip for ensuring this recipe goes smoothly and quickly.
• Make sure to roast the vegetables well. If they aren't cooked until they're completely soft your soup won't be very smooth.
• Prep the corn & bacon while the vegetables are roasting to save time.
• Use an immersion blender (if you have one) for easy soup blending. Otherwise you'll need to do it in batches using a countertop blender.
• If you'd like it spicier, bump up the cayenne measurement or add some hot sauce to your bowl when you eat it. It's not particularly spicy as is. My kids ate it with no issues.

What to Serve With Butternut Sweet Potato Soup

This soup actually stands well on its own as a full meal, but if you want to serve it alongside something else, here are a few ideas:

My Avocado Green Salad has bacon and Parmesan shavings with a tangy avocado dressing and would carry the bacon-avocado theme well!

To keep things simple, make a batch of my Southwest Cabbage Slaw -- just shredded cabbage dressed in a simple lime vinaigrette. It goes with so many things!

Make some Homemade Pico de Gallo and Homemade Guacamole and serve with some tortilla chips!

How to Store Sweet Potato Butternut Squash Soup

Chilled: When the soup cools to room temperature, transfer it to a lidded container and store in the fridge for up to 5 days.

Frozen: This soup freezes beautifully! Transfer it (once it reaches room temperature) to a lidded freezer-safe container. I love and use these Deli Containers on Amazon all the time for freezing soups and broth.

Butternut Squash Sweet Potato Soup FAQS

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Butternut Sweet Potato Soup

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This isn't just a regular butternut squash soup recipe. Butternut squash and sweet potatoes come together in an unexpected (but easy!) soup with southwest flavors and a fun little garnish. I've got a few pro tips to make this blended soup silky smooth and easy enough for a weeknight!

Print

Ingredients

• 2 pound peeled and cubed butternut squash
• 1 ½ pounds sweet potatoes, cubed (about 2 medium)
• 1 medium onion
• 3 garlic cloves, peeled
• 1 Tablespoon smoked paprika
• 2 teaspoons ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon ground cayenne
• 2 Tablespoons avocado oil
• 1 ½ quarts chicken broth
• ½ cup heavy cream
• Juice from 1 lime (2-3 Tablespoons)

For the Garnish:

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• 1 12-ounce package of uncooked bacon
• 2 cups frozen corn
• Sliced Avocado

Instructions

1. Preheat oven to 425F degrees. Prepare a large rimmed baking sheet with nonstick spray or a sheet of parchment paper.
2. Place the squash and sweet potatoes on the baking sheet. Peel and cut the onion into large chunks and add it to the baking sheet. Add the garlic cloves and spices to the pan on top of the vegetables. Drizzle the oil over top.
3. Use your hands to coat everything in the spices well. Roast on a lower oven rack for 35-45 minutes, flipping things around every 10-15 minutes until the squash and potatoes are very soft and have caramelized edges.
4. While the vegetables are roasting, chop the bacon and cook it in a large skillet with the corn for 15-20 minutes until the bacon has crisped up and the corn has toasty brown spots. Use a slotted spoon to transfer it to a paper towel lined bowl or plate. Set aside.
5. When the vegetables are finished roasting, transfer them to a large soup pot. Add the 5 cups of the chicken broth and bring to a boil. Simmer for about 5 minutes.
6. Remove the soup from the heat, blend with an immersion blender until completely smooth. Stir in the heavy cream and the lime juice. If you'd like the soup a little thinner, add the remaining cup of chicken broth gradually until you reach the right consistency.
7. Taste, adding more salt or lime juice if you think it needs it.
8. Serve with a few spoonfuls of the toasted corn and bacon and a few avocado slices.

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Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 462Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 49mgSodium 1149mgCarbohydrates 40gFiber 8gSugar 11gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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