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Slow-Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup
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Weight Watchers Recipe
4 Stars
Ratings (615)
5PointsPlus Value
Prep time: 15 min
Cook time: 120 min
Other time: 0 min
Serves: 8
It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying.
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  • Recipe

  • Read All Reviews (549)

Ingredients

2 spray(s) cooking spray   
1 clove(s) (medium) garlic clove(s), minced   
  1 medium uncooked onion(s), chopped   
  1 rib(s) (medium) uncooked celery, chopped   
  1 pound(s) uncooked 93% lean ground beef   
2 Tbsp all purpose flour   
3 cup(s) canned chicken broth, divided   
1 cup(s) low-fat evaporated milk   
8 oz low fat cheddar or colby cheese, cubed   
1/2 tsp paprika   
1/4 tsp table salt   
1/8 tsp black pepper   
24 item(s) baked low fat tortilla chips, crumbled   

Instructions

  • Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery 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, about 5 to 6 minutes; 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. Cover slow cooker and 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.

Notes

  • 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.
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  • deegeechick (nancy)
  • 5/20/2013 6:48:01 PM
  •   
  • 4 Stars
  • Read my reviews: (1)

Very good especially with added hot sauce. I'm thinking I'll add green chilis next time too.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • sunstrength
  • 5/19/2013 7:47:07 PM
  •   
  • 3 Stars
  • Read my reviews: (35)

While I thought this soup was DELICIOUS, the two men in my house simply said it was "okay," and they were not interested in reheating the soup for leftovers.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • mccl0799 (melissa)
  • 5/18/2013 3:17:29 PM
  •   
  • 4 Stars
  • Read my reviews: (3)

It didn't look like the picture when it was done cooking. It also didn't look very appetising but it tasted quite good.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • bjgbjgbjg (brian)
  • 5/12/2013 7:36:23 AM
  •   
  • 4 Stars
  • Read my reviews: (3)

Very good. The first time we made it, it came out perfect. The second time we accidentally left it on too long an the cheese separated. Overall, a very satisfying bowl of soup. Goes great with a side salad.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
This recipe has not yet been reviewed.
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