Cheese Burger Soup

Who doesn't like a great cheese burger?! That said, you'll LOVE this Cheese Burger Soup recipe! Weight Watcher points per serving: 5 (Prior to Points Plus) And without the addition of the fire-roasted tomatoes
Photo by Sharon T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    sprays cooking spray (I used a little olive oil too...WW wants you to have oil daily)

  • 1

    medium garlic clove, minced

  • 1

    medium onion, chopped

  • 1

    medium stalk celery, chopped

  • 1

    pound uncooked lean ground beef (with 7% fat)

  • 2

    tablespoons all purpose flour (I used 3 because I like it thick)

  • 3

    cups canned chicken broth, divided

  • 1

    cup low-fat evaporated milk

  • 8

    ounces Velveeta, 2% reduced fat cheese, cubed

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon black pepper

  • Baked low fat tortilla chips, crumbled

  • 1

    can fire-roasted tomatoes (optional)

Directions

Coat large nonstick skillet with cooking spray and heat over med-high heat for about 30 seconds. Add garlic, onion, and celery; cook, stirring frequently, until veggies are tender, about 5 – 10 minutes. Coat a 3-qt. or larger slow cooker with cooking spray; spoon in vegetables. (A crockpot liner would work nicely too). Place same skillet over medium-high heat and brown beef; breaking up meat with a wooden spoon as it cooks, about 5 – 6 minutes; pour off any liquid and add meat to slow cooker. In small cup, combine flour and 1/2 cup broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2-1/2 cup broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with wooden spoon, then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hrs. Serve soup topped with crumbled chips.

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