Weight Watchers Cheeseburger Soup

In a large non-stick skillet, spray Pam cooking spray. Turn on heat to medium/high.
Place celery, onion, and garlic in skillet. cook while stirring approx 5 -8 minutes until tender.
Spray slow cooker with Pam cooking spray. Add cooked celery, onion, and garlic.
Brown ground beef in the same skillet over medium/high heat. Drain fat. Add cooked ground beef to slow cooker.
In a small mixing bowl, add ½ cup chicken broth and flour. Stir until lumps are gone. Add to the same skillet. Add 2½ cups of chicken broth and bring to a simmer. Stir with a wooden spoon to incorporate any leftover ground beef that remained in the skillet. Add to slow cooker.
In the slow cooker, stir in paprika, Velveeta, evaporated milk, salt, and pepper.
Cover and cook on low for 2 hours. Do not overcook.
For serving: top with crumbled tortilla chips.
Note: Even though it's not in the spirit of "cheeseburger", sometimes I like to add a few carrots to the soup.

Notes

Tips and Tricks

Flavor Tip - Browning the ground beef adds more depth to the soup’s taste.

Make Ahead - Prep the vegetables the night before and store them in the fridge to save time in the morning.

Serving Tip - Add the tortilla chips right before serving so they stay crunchy.

Storing and Reheating

Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy.

Store - Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, leave out the tortilla chips and add them after reheating.

Nutrition

Calories: 207.7kcalCarbohydrates: 7.5gProtein: 21.5gFat: 9.8gSaturated Fat: 4.6gCholesterol: 49.6mgSodium: 1149.9mgFiber: 0.5gSugar: 3.4g

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