Crock Pot Cheeseburger Soup

Crock-Pot Cheeseburger Soup

This was our delicious dinner tonight on this chilly winter evening...and it was so good! It may not look the fanciest, but it was really tasty! The hubs and I are both big fans of soup and salad for dinner and this one did not disappoint. It did take a few more steps to make than some of my recipes, but it was worth it. Bonus....it's a slow cooker recipe, however, you only put it in the slow cooker for 2 hours. I started my dinner around 2:00 since I knew we would be eating early tonight with other things we had going on. So if you're one that works a 9-5 job, I would save this recipe for the weekend, only because you can't stick it in the crock pot in the morning, and I would imagine that starting dinner at 5 that takes about a half hour to prep and 2 hours to cook would lead to a pretty late dinner. It was definitely worth the effort for us and I'm looking forward to my leftovers for lunch tomorrow!

Ingredients:

1 clove garlic, minced

1 onion, chopped

1 rib celery, chopped

1 pound extra lean ground beef

2 T. all-purpose flour

3 c. chicken broth

1 c. low-fat evaporated milk

8 oz. low fat cheddar cheese, cubed

½ tsp. paprika

¼ tsp. salt

1/8 tsp. pepper

24 baked tortilla chips

 

Directions:

1.   Spray a large skillet with cooking spray. Add garlic, onion and celery. Cook over medium heat 4-6 minutes or until cooked. Remove vegetables from skillet and put in slow-cooker (I always use crock-pot liners, if you don’t, spray the bottom of it first).

2.   In the same skillet, brown the ground beef and drain. Once cooked, add to crock-pot.

3.   In a small bowl, combine the flour with ½ c. of the chicken broth. Stir well until no clumps remain. Then pour into the same skillet you just removed the beef from. Add the remaining 2 ½ c. chicken broth and bring to a simmer (using a wooden spoon make sure you are scraping up any browned bits at the bottom of the pan…good flavor!) Pour liquid into crockpot.

4.   Stir into the crock-pot the cubed cheese, evaporated milk, paprika, salt and pepper.

5.   Cook on low for 2 hours, no longer! Stir occasionally. With each single serving of soup, add 3 baked tortilla chips crumbled up on top.

Yields about 8 (3/4cup) servings – WWP+ 5 per serving.

***original recipe from www.weightwatchers.com