Weight Watchers Slow-Cooker Cheeseburger Soup

Ingredients

• cooking spray
• 1 medium garlic clove, minced
• 1 medium onion, chopped
• 1 medium celery rib, chopped
• 1 lb uncooked lean ground beef (with 7% fat)
• 2 tablespoons all-purpose flour
• 3 cups canned chicken broth, divided
• 1 cup low-fat evaporated milk
• 8 ounces kraft Velveeta reduced fat cheese product, cubed
• 1/2 teaspoon paprika
• 1/4 teaspoon table salt
• 1/8 teaspoon black pepper
• 24 baked corn tortilla chips, crumbled

Directions

1. 1

   Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.

2. 2

   Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.

3. 3

   Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

4. 4

   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.

5. 5

   In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.

6. 6

   Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.

7. 7

   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.

8. 8

   Cover slow cooker and cook on low setting for 2 hours.

9. 9

   Serve soup topped with crumbled chips.

10. 10

    Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

11. 11

    Note: If the soup cooks too long, the cheese could separate.

12. 12

    If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.

13. 13

    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).