- 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.