- 8
Ingredients
- 2 sprays cooking spray
- (I used a little olive oil too...WW wants you to have oil daily, soo)
- 1 medium garlic clove, minced
- 1 medium onion, chopped
- 1 medium stalk celery, chopped
- 1 lb. uncooked lean ground beef (with 7% fat)
- 2 Tb. all purpose flour
- (I used 3 because I like it thick)
- 3 cups canned chicken broth, divided
- 1 cup low-fat evaporated milk
- 8 ozs. Velveeta 2% reduced fat cheese, cubed
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- baked lowfat tortilla chips, crumbled
- 1 can of fire-roasted tomatoes (optional)
Preparation
Step 1
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 c. broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2-1/2 c. 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.
Yield: 8 servings - 3/4 c. of soup and 3 Tb. of chips per serving
Weight Watcher points per serving: 5 (Prior to Points Plus)
And without the addition of the fire-roasted tomatoes