Prep 15 mins
Cook 2 hrs
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.
- 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
- 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).
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.
2009 is starting off right...the first recipe I've made this year (been on vacation for a week). We loved it! I guess we were extra hungry because it served 3 of us with a small bowl leftover for my lunch tomorrow. The crumbled chips on top were an added flavor bonus. Next time, a double batch will be made and enjoyed for extra lunches! Thanks Lainey.
I make a stovetop version of this, and it's wonderful. I leave out the celery, double the onions, add lots of fresh tomatoes (just at the end of cooking), and serve it over lettuce. I know it sounds weird, but it literally tastes like liquid cheeseburger in a bowl! I put 1/2 - 1 cup of large chopped iceberg lettuce in a soup bowl (depends on the size of bowl you have), and ladle the hot soup over top. It keeps it crunchy, but wilts it enough to taste awesome!