Slow-Cooker Cheeseburger Soup
Weight Watchers Recipe
Prep time: 15 min
Cook time: 120 min
Other time: 0 min
It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying.
Select "Post" to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select "Save to my Profile."
This recipe cannot be posted due to an inappropriate word. Please edit
your recipe and post again.
Your recipe cannot be posted at this time. Please try again in a few minutes.
Oops! The Community is currently unavailable. Please check back later to post your recipe. We’re sorry for the inconvenience.
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
- 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.
- 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.
You can access thousands of recipes by subscribing to WeightWatchers.com.
It was good. I added mushrooms to mine.
This tastes so good! A must try!
everyone in the family liked this recipe!!
Would like to see this with ground turkey or chicken.