One of my family favorites and a staple in my weekly dinner rush is yummy and healthy Cheeseburger Soup. I absolutely love this recipe! While I am a stay at home and this is an easy recipe for me, if you work during the week I would save trying this one for the weekend. I also love prepping this just around lunch time when I am already in the kitchen making lunch that way its ready just around the time Rion gets home from school and Greg gets home from work. If you don’t have a slow cooker you can make it on the stove, but I haven’t tried that one yet. I would really recommend purchasing a crock pot, it is my absolute favorite! The original recipe can be found here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeID=140381
Like I said if you want to have this for dinner say around 5pm I would start cooking around 2 or 2:30 depending on how fast you can prep. The more vegetables you add, the bigger your serving size will be and it won’t make it any less healthy! I added carrots to the original recipe but if you can think of others just let me know!
This is what you will need:
- 2 sprays of lite, healthy cooking spray
- 1 clove of garlic minced
- 1 medium onion diced
- 3 ribs of uncooked celery diced
- 3 whole uncooked carrots diced
- 1lb uncooked ground turkey
- 2 Tbsp of all purpose flour
- 3 cups canned chicken broth
- 1 cup fat free evaporated milk
- 8 oz low far cheddar cheese cubed
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 24 low fat tortilla chips crushed
This is what you do:
- Coat a large nonstick skillet with cooking spray and warm over medium heat. Toss in garlic, onion, celery, and carrots and cook until tender. This takes about 5-10 minutes. When done transfer the vegetables to the slow cooker.
- Use the same skillet now to cook you ground turkey. Make sure to break the meat apart with a wooden spoon. This will take about 5-6 minutes. When done pour off all the extra liquid, then place ground turkey into the crock pot with the vegetables.
- 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 1 cup of soup and 3 tablespoons of chips per serving.
One serving of this wonderful cheesy dinner is just 5 points! I usually serve this alone, but with a salad or any mixed greens it would taste just as good!