Recipe by Lainey39
I got this recipe from the Weight Watchers site. I have not tried it yet, but it is one of my favorite soups so I had to save it to try soon. It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.
Top Review by calliecalgal
Really good, husband loved it! I added a can of diced tomatoes with juice and left out the chips for 5 points plus, I think it is 6 points plus with the chips. Because of the tomatoes the serving size was about 1 cup so it was nice to bulk it up. Maybe next time I'll add 2 cans of Rotel or some fresh tomatoes and another stalk of celery. It is a soup and not a stew, but I didnt find it overly thin. Just make sure not to overcook it, and to follow the directions when mixing the flour and stock.
- 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 See How It's Made
- 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.
- Note: 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).