Weight Watchers Slow-Cooker Cheeseburger Soup

• cooking spray
• 1 medium garlic clove, minced
• 1 medium onion, chopped
• 1 medium celery rib, chopped
• 1 lb uncooked lean ground beef (with 7% fat)
• 2 tablespoons all-purpose flour
• 3 cups canned chicken broth, divided
• 1 cup low-fat evaporated milk
• 8 ounces kraft Velveeta reduced fat cheese product, cubed
• 1/2 teaspoon paprika
• 1/4 teaspoon table salt
• 1/8 teaspoon black pepper
• 24 baked corn tortilla chips, crumbled

1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
2. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
3. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
4. 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.
5. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
6. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
7. 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.
8. Cover slow cooker and cook on low setting for 2 hours.
9. Serve soup topped with crumbled chips.
10. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
11. Note: If the soup cooks too long, the cheese could separate.
12. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
13. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

cooking spray, garlic, onion, celery, lean ground beef, flour, chicken broth, lowfat, cheese, paprika, salt, black pepper, corn tortilla chips

Taken from www.food.com/recipe/weight-watchers-slow-cooker-cheeseburger-soup-285011 (may not work)