1 medium garlic clove minced
1 medium onion chopped
1 medium celery stalk chopped
6 baby carrots chopped (not in original recipe but I’m glad I added it)
1 red chili pepper (also not in original recipe)
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 (optional)
Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
Add garlic, onion, celery, carrots and pepper 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, 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.
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).
This soup was awesome! It was so good I didn’t add the tortilla chips. Figured that was just wasted calories and I liked it without just fine. Excellent flavor and I’m a sucker for crock pot soups.