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

Chicken Tortilla Soup

Chicken Tortilla Soup

I decided to get a jump on it and post my Chicken Tortilla Soup recipe since I put it on the menu for this week, just incase anyone else was hoping to serve it for a yummy dish at a Super Bowl party tomorrow like I am! This is one of my favorite soups that I've ever made, and not just weight watchers, it is sooooo yummy and creamy and delicious and just the right amount of spicy (if you use the Rotel tomatoes and chilis, which I'll be leaving out tomorrow as some of my family isn't exactly as keen on spicy.) The to top it with a few tortilla strips and it just looks fancy too. Definitely something that I am proud to serve to guests!

 

Ingredients:

6 oz cooked chicken breast (shredded or chopped)

1 cup water

1 (15oz.) can fat free chicken broth

1 can 98% fat free cream of mushroom soup

1 can 98% fat free cream of chicken soup

1 can 98% fat free cream of celery soup

1 can Campbell’s cheddar cheese soup

½ can of Rotel Tomatoes & green chilis (I sometimes use just regular diced tomatoes if I’m not in the mood for spicy)

½ cup chunky salsa (whichever spiciness you prefer)

½ onion, chopped

¼ cup fresh cilantro, chopped

2 garlic cloves, minced

Salt and pepper to taste

12 T of tortilla strips (found near croutons and salad toppings at the store)

Directions:

1.   In a large pot, combine all ingredients except the tortilla strips and stir until mixed. Bring to a boil and then simmer covered for one hour.

2.   When serving, sprinkle 1.5 T of tortilla strips over each cup of soup

 Yields 8 (1 cup) servings – WWP+ 4 per serving

 (Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of low fat shredded cheese and 2 T of fat free Caesar dressing)

Recipe from Emily Bites