Sunday, November 1, 2009

WW Slow Cooker Cheesburger Soup

Weight Watchers Slow-Cooker Cheeseburger Soup

I got this recipe from
It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.

2¼ hours
15 min prep


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).

No comments: