Slow-Cooker Cheeseburger Soup

2 sprays cooking spray

1 clove garlic, minced

1 medium onion, shopped

1 stalk celery, chopped

1 pound uncooked lean ground beef

2 Tbsp. flour

3 cups canned chicken broth, divided

1 cup fat-free evaporated milk

8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese, cubed 1/2 tsp. paprika 1/4 tsp. salt 1/8 tsp. pepper 24 items baked low-fat tortilla chips, crumbled Directions:

• 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.
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Point value: 6

Servings: 8