Slow-Cooker Cheeseburger Soup
2 spray(s) cooking spray
1 medium garlic clove(s), minced
1 medium onion(s), chopped
1 medium stalk(s) celery, chopped
1 pound(s) uncooked lean ground beef (with 7% fat)
2 Tbsp all-purpose flour
3 cup(s) canned chicken broth, divided
1 cup(s) low-fat evaporated milk
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or
similar product, 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
POINTS® Value: 5
If the soup cooks too long, the cheese could separate. If that happens, combine
1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
Stir flour mixture back into soup in slow cooker; cover and cook on low setting
for 10 to 15 minutes (does not affect POINTS values).