Recipe: Slow-Cooker Cheeseburger Soup

  Slow-Cooker Cheeseburger Soup

	2 spray(s) cooking spray
	1 clove(s) (medium) garlic clove(s), minced
	1 medium uncooked onion(s), chopped
	1 rib(s) (medium) uncooked celery, chopped
	1 pound(s) uncooked 93% lean ground beef
	2 Tbsp all-purpose flour
	3 cup(s) canned chicken broth, divided
	1 cup(s) low-fat evaporated milk
	8 oz low-fat cheddar or colby cheese, cubed
	1/2 tsp paprika
	1/4 tsp table salt
	1/8 tsp black pepper
	24 item(s) baked low-fat tortilla chips, crumbled

 

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.  Serves 8.

Nutrition Details: Calculates to 5 WW+ points per serving.

Recipe credit:  Weight Watchers!

My personal review (and modifications):  Super delicious...and super easy.  I didn't have baked tortilla chips on-hand, so I used pita chips that I had - worked just fine.  I substituted ground venison for the ground beef.   I have plenty of leftovers - perfect for lunches!