Slow-Cooker Cheeseburger Soup
- Total Time
It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying.
cooking spray2 spray(s)
garlic clove(s)1 clove(s), medium, minced
uncooked onion(s)1 medium, chopped
uncooked celery1 rib(s), medium, chopped
uncooked 93% lean ground beef1 pound(s)
all-purpose flour2 Tbsp
canned chicken broth3 cup(s), divided
low-fat evaporated milk1 cup(s)
low fat cheddar or colby cheese8 oz, cubed
table salt¼ tsp
black pepper⅛ tsp
baked low fat tortilla chips24 item(s), 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.