Prep Time: 15 minutes
Cook time: 120 minutes
Servings: 8

Ingredients
1 clove garlic, minced
1 medium onion, chopped
1 stalk celery, chopped
1lb uncooked lean ground beef
2 tbsp all-purpose flour
3 cups canned chicken broth, divided
1 cup evaporated milk
8oz Kraft Velveeta Cheese, cubed
1/2 tsp paprika
1/4 tsp salt
1/8 black pepper
24 tortilla chips, crumbled

Instructions
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 pout 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.