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5

Slow-Cooker Cheeseburger Soup

Total Time
2 hr 15 min
Prep
15 min
Cook
2 hr
Serves
8
Difficulty
Easy
It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying.
Ingredients

cooking spray

2 spray(s)

garlic clove(s)

1 medium clove(s), minced

uncooked onion(s)

1 medium, chopped

uncooked celery

1 rib(s), medium, chopped

uncooked 93% lean ground beef

1 pound(s)

all-purpose flour

2 Tbsp

canned chicken broth

3 cup(s), divided

low-fat evaporated milk

1 cup(s)

low fat cheddar or colby cheese

8 oz, cubed

paprika

½ tsp

table salt

¼ tsp

black pepper

⅛ tsp

baked low fat tortilla chips

24 item(s), crumbled

Instructions

  1. 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.
  2. 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.
  3. 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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