Slow cooker Cheeseburger Soup

1 garlic clove, minced

1 onion, chopped

1 celery stalk, chopped

1 pound lean ground beef

2 Tbsp all-purpose flour

3 cups chicken broth, divided

1 cup low fat evaporated milk

8 oz Light Velveeta cheese

1/2 tsp paprika

1/4 tsp salt

1/8 tsp pepper

24 items baked low fat tortilla chips, crumbled

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 veggies are tender.  Put veggies in slow cooker.

In same skillet, brown ground beef.  Add cooked beef to slow cooker.

In a small cup, combine flour and 1/2 cup 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.  Pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.  Cover and cook on low for 2 hours.  Serve topped with crumbled chips.

Yields about 3/4 cup of soup and 3 Tbsp chips per serving.  5 points per serving