Slow-Cooker Cheeseburger Soup

1 medium garlic clove, minced
1 medium onion, chopped
1 medium stalk celery, chopped
1 pound uncooked lean ground beef
2 Tbsp all-purpose flour
3 cup canned chicken broth, divided
1 cup low-fat evaporated milk
8 oz Kraft Velveeta Light cheese product
1/2 tsp paprika
1/4 tsp salt
1/8 tsp pepper
Tortilla chips

Coat a large nonstick skillet with cooking spray. On medium-high heat, cook garlic, onion, and celery until vegetables are tender. Coat a 3-quart slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat, brown beef. Pour off liquid and add to vegetables in slow cooker. In a small cup combine flour and 1/2 cup of the broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer and then pour into slow cooker. Stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on a low setting for 2 hours. Severe soup topped with crumbled chips.

FYI: 8 servings with a WW points value of 5.

Posted by: Rachel Swanton