Crockpot Cheeseburger Soup

Ingredients:

1 medium onion, chopped

1 stalk (medium-sized) celery, chopped

1 lb uncooked lean (93%) ground beef

2 tbsp all-purpose flour

3 cups canned chicken broth, divided

1 cup low-fat evaporated milk

8 oz reduced fat Velveeta cheese, cubed

¹⁄₂ tsp paprika

¹⁄₄ tsp table salt

¹⁄₈ tsp black pepper

24 baked corn tortilla chips, crumbled

Cooking spray

Preparation:

1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
2. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
3. Coat a 3 quart or larger slow cooker with cooking spray; spoon in vegetables.
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 the slow cooker.
5. In a small cup, combine flour and 1/2 cup of broth; stir until lump free.
6. Pour flour mixture into skillet; add remaining 2 1/2 cups of broth.
7. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, then pour into the slow cooker. Stir in evaporated milk, cheese, paprika, salt and pepper.
8. Cover slow cooker and cook on Low setting for 2 hours.
9. Serve soup topped with crumbled tortilla chips.
10. Note: If the soup cooks too long, the cheese could separate.
11. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
12. Stir flour mixture back into soup in the slow cooker; cover and cook on Low setting for 10 to 15 minutes

Nutritional information: (8 servings)

Calories: 208
Fat: 10g
Protein: 22g
Carbs: 7g