1 med clove garlic, minced
1 med onion, chopped
1 med rib celery, chopped
1 lb lean ground beef
2 tbs flour
3 cups chicken broth, divided
1 cup low-fat evaporated milk
8 oz reduced-fat velveeta cheese, cubed
1/2 tsp paprika
1/4 tsp salt
1/8 tsp black pepper
24 baked corn 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, about 5-10 minutes.

coat a 3 qt or larger slow cooker with cooking spray; spoon in veggies.

place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5-6 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 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 for 2 hours.

serve soup topped with crumbled chips.

8 (3/4 cup) servings