Burrito Bowl Soup
Servings : 6
Ingredients
Steak
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cayenne pepper
- pinch each salt
- pinch each pepper
- 2 tsp avocado oil
- 1 lb skirt steak or flank steak
Soup
- 1 cup frozen diced onions
- 1 package frozen bell pepper mix
- 1/2 cup frozen corn
- 1 1/2 cups pico de gallo
- 1 Tbsp bottled minced garlic
- 2 Tbsp Chili Powder
- 4 cups Chicken broth
- 1/4 cup salsa
- 1/2 cup brown rice cooked
- 1 cup pinto beans rinsed and drained
- 1 cup monterey jack cheese
- 2 each green onion sliced, optional, for serving
Instructions
Steak
- Combine oregano, cumin, garlic powder, onion powder, cayenne, salt and pepper, and avocado oil in a large zip top bag. Add steak and knead to mix. Refrigerate 20 minutes.
- Preheat grill. Grill steak over medium heat 4 minutes per side or until it has reached desired doneness. Let rest 5 minutes before cutting. Dice.
Soup: Slow Cooker
- Prepare steak as directed. Add steak and all remaining ingredients, except cheese and green onions, in a slow cooker. Cook on low 4 hours or on high 2 hours. Stir in cheese and serve topped with green onions.
Soup: Instant Pot
- Prepare steak as directed. Add steak and all remaining ingredients except cheese and green onions to Instant Pot. Lock lid; set valve to sealing. Program for soup. Allow for natural pressure release.
To Freeze
- Prepare steak as directed. Add steak and all remaining ingredients, except cheese and green onions, to a freezer bag. Freeze.
To Cook After Freezing: Slow Cooker
- Add frozen meal to slow cooker. Cook on low 6 hours or on high 4 hours. Stir in cheese and top with green onions.
To Cook After Freezing: Instant Pot
- Add frozen meal to Instant Pot. Press sauté. Allow to heat long enough for 1/2 to 1 cup liquid to accumulate at the bottom. Lock lid; set valve to sealing. Program for soup. Allow for natural pressure release.
Notes
For dairy free, omit cheese.